How to Make Longaniza Macau
Servings: 4 to 6 servings
Ingredients
- 1 kilo lean ground pork
- 1/4 kilo pork fat cubed
- 1/4 tsp. salitre
- 2 Tbsp. white sugar
- 2 Tbsp. fine salt
- 2 Tbsp. anisado wine
- 1/4 tsp. red food coloring
- longganisa casing
Sauce for longaniza Macau
- 2 Tbsp vinegar
- 2 Tbsp. sugar
- 1 onion sliced thinly
- dash of pepper
Instructions
How To Make Longaniza Macau
- Mix all seasoning before adding to ground pork and fat. Mix well, then fill in casings. Store in refrigerator for 3 days.
- On the 4th day, place longaniza in pan, cover with water and boil. While boiling prick once or twice with a fork to eliminate air bubbles in longaniza. Simmer until it dries.
- Hang and dry under the sun or place in oven with a low heat (200°F) for 2 hours or until it dries.
- Store in a refrigerator or hang on a dry place.
To make the sauce
- Mix all the sauce ingredients. Pour over thinly sliced longaniza and serve.