The moisture content impacts on the stability and shelf life of products, making its determination a routine in quality control. The method used as reference for moisture determination in meat products, such as sausages, is based on loss on drying in an oven (LOD). This method spent 4 and 16h depending on the temperature (105 and 125º C, respectively) in order to obtain the result. In this work, an alternative method is proposed: a microwave oven was developed and for microwave-assisted loss on drying (MALOD) determination of moisture of sausages. A polyethylene hose was adapted inside the microwave oven to allow water circulation inside the cavity. Parameters like power radiated, ideal position for placing the bottles on the turntable as well as the time required were determined. Furthermore, was performed the determination of the temperature of samples of LOD and MALOD by infrared thermography. The results showed that the real power found 669W and the area of greatest radiation incidence was between 12-18 cm. For MALOD, only 15 min of heating were enough to perform the determination in contrast to the up to 16 h recommended by AOAC (2005). The temperatures determined by infrared thermography in MALOD (122.4 °C) are similar to those used in LOD (105 and 125 °C).The alternative MALOD procedure showed results in agreement with those obtained by LOD. The speed up of water removal could not be explained by differences in the temperatures reached by samples and probably by the different way of heating.