How to Make Longaniza Macau

Longaniza Macau is a sweet, savory, and garlicky Chinese-style cured sausage known for its rich flavor, glossy texture, and signature cubes of pork fat.

Prep Time20

Cook Time20

Total Time40

Course: Pork Recipe

Cuisine: Filipino/Chinese

Keyword: Chinese chorizo, longaniza macau

Servings: 6 servings

Calories: 240kcal

Author: Manny

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.

Notes

Cooking Tips:

Mix the Seasonings Thoroughly

Before adding your spices to the meat, mix all the seasonings in a separate bowl. This ensures every bit of pork and fat gets the same balance of sweetness, saltiness, and umami. Even flavoring is key to achieving that signature longaniza macau taste in every bite.

Prick the Sausage While Boiling

When boiling the sausages, gently prick them with a fork once or twice. This helps release trapped air and excess fat, keeping the casing from bursting. It also allows the longaniza to cook evenly and develop a firmer, juicier texture.

Dry It Low and Slow

Whether sun-drying or using an oven, keep the temperature low and allow the longaniza macau to dry gradually. This slow process enhances the flavor and helps preserve the sausage naturally. Rushing the drying stage can make the meat tough and unevenly cured.