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How to Make Longaniza Macau

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Pork Recipe
Cuisine: Filipino/Chinese
Servings: 4 to 6 servings
Author: Manny


  • 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


    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.