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This Chinese sausage recipe is a popular ingredient in making pancit bihon and other Filipino dishes that has a Chinese influence. You can easily identify it because it has lots of cubed fat inside the casing and they are very dry and oily. You can buy it in wet markets in the dry good sections or in a supermarket already packed and ready to cook. They are more expensive than an ordinary longanisa but you can save money by making your own longaniza macau. The recipe I have here includes a sauce if you want to eat the chorizo on it’s own. It’s like a salad dish that you can enjoy.
How to Make Longaniza Macau Author: Manny Recipe type: Pork Recipe Cuisine: Filipino/Chinese
1 kilo lean ground pork ¼ kilo pork fat…
View Full Recipe at Panlasang Pinoy
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