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Vigan Longganisa Recipe (Ilocano Sausage)

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Vigan longganisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. This longganisa is distinct from other local longganisa (e.g. garlic longganisa) version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat. The way to describe its taste is, it is spicy, salty, tangy and garlicky.

So if you are used to the taste of sweet meat like a traditional longganisa, then you might think twice before cooking this sausage. To make this sausage more authentic, use sukang Iloko or native vinegar. But if there is none available, using cane vinegar or apple cider vinegar will suffice. To make your hearty breakfast, you can serve this with fried rice and fried egg.

Why Vigan Longganisa Stand Out

I remember the first time I tasted this very distinctive Ilocano sausage, it was at my Lola’s ancestral house in Ilocos at our family reunion. My cousin Marites, just coming from a trip to Vigan, proudly brought a batch for everyone to taste. In one glance, it stood out differently in comparison with the sweet sausage I was used to:. The pickle wasn’t large, plump, and golden, but one bite and I was hooked-on the explosion of garlic, the sharp tang of vinegar, and the slight heat of spices.

From that day onwards, I was determined to recreate this recipe at home. Luckily my Tiyo Boy, who has been making these sausages for years, shared with me the family recipe and some tips to ensure that the sausages turn out just right every time.

What Makes Vigan Longganisa Special?

Unlike the sweet, tender versions commonly found throughout the country, Ilocanos sausages are quite a far cry from what I grew up with. The very first taste of these Ilocos delicacies will likely be a shocker to your senses if you grew up eating the latter as I did. The vinegar cuts through the richness of the pork and the copious amount of garlic adds a kind of punch that lingers long after every bite.

Actually, what really differentiates these sausages from the rest is the utilization of sukang Iloko, a home-based vinegar using sugarcane. This is essentially darker and bolder than the regular one, so the sausages turned out to be full-bodied and very intricate. My cousin Marites insists on the use of this vinegar every time for a perfectly authentic product, but if time’s the essence, apple cider vinegar or cane vinegar can be substituted instead.

Preparing the Ideal Vigan Longganisa

Preparing these at home is not particularly complicated, though they do demand some patience and care. First, you mix the pork together with garlic, spices, and vinegar. My Tiyo Boy always says that the secret to a good sausage is letting the mixture marinate a while before stuffing into the casings. Thus, the flavors mingle well together and ensure the tangy and garlicky notes are well-distributed with every bite.

Once everything has mixed well, it is then time to stuff casings. My Lola used to do this by hand, twisting the sausage into neat little links. Nowadays, I use a sausage stuffer, which makes the process much faster and easier. The sausages are bunched up at intervals of every two inches, and then comes the salient step: drying them under the sun. It is a very important move because it will allow the fat and liquid to drizzle out, whereby the flavor is concentrated, and the sausage firm. If the weather does not permit, you can also hang them in a cool, well-aerated space for a few hours.

Cooking Techniques That Really Unlock the Best Flavors

The first time that I cooked Vigan longganisa, I put them into the pan with all that rubbing on, just waiting for the tastes. My Tiyo Boy did catch me and said to me, “Hey this way start by stewing some of the water and the oil, so they will cook through and not scorch on the bottom, and then it will render out the fat.”. As the water dries up, the sausages start to get browned in their own oils, giving a crispy, caramelized outside while yet being juicy and full of flavor inside. Do not forget to prick the sausages with a fork while cooking; this prevents them from bursting and assures even browning.

A Hearty Meal to Start Your Day

Something about these savory sausages is simple yet satisfying when served with garlic fried rice, sunny-side-up eggs, and salted tomatoes and eggs. According to my Tita Linda, this is the way to go, and it’s easy to see why. The pungent flavors of Vigan longganisa play off so nicely against the lightness of the rice while the eggs add freshness to the dish. This is the ultimate breakfast, too, for Filipinos filling you up to satisfy you throughout the whole day.

A Hearty Tradition

This is not just a recipe for fighting hunger but is also a part of Ilocano culture, passed down from generation to generation. Recipes vary from house to house, but the core remains the same: bold and unapologetic flavors that are the hallmark of hearty resourceful Ilocano cooking. Each time I make this sausage at home, I recall countless family gatherings where it has been served.

But what makes this Vigan longganisa interesting is the fact that its history traces back to the Spanish colonial period, when sausages first arrived in the Philippines. The Ilocanos adopted the sausage and shaped it into a Filipino dish by infusing it with sukang Iloko and salty flavors of garlic. That is how Filipino cuisine survived foreign influences to make them uniquely ours.

Tasting the Fruit of Your Labor

It does require a little effort to make these sausages inhouse, but the payoff is worth it. There’s satisfaction biting into one of your own home-made sausages knowing every step-mixing those spices with the subsequent stuffing casings-resulted in that flavor.

Whenever I prepare this sausage, I find myself back in my family’s home in Ilocos, where the smell of garlic and vinegar permeates every pore and the warmth of the sun dries up the sausages just right. Really, this recipe has a taste of tradition, with a touch of nostalgia and satisfaction of a meal well made.

 

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4 from 9 votes

How to Make Vigan Longganisa

Vigan longganisa is a flavorful, garlicky Ilocano sausage known for its distinct tangy and savory taste, small plump shape, and traditional use of native vinegar.
Prep Time2 hours
Cook Time30 minutes
Curing of Longganisa8 hours
Total Time6 hours 30 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: Ilokos longganisa, longganisa recipe, vigan longganisa
Servings: 4 servings
Calories: 744kcal
Author: Manny

Equipment

  • 1 Sausage stuffer Sausage stuffer
  • 1 Meat grinder Meat grinder

Ingredients

  • 1 kilo ground pork pigue or kasim 20% fat, 70% lean meat ratio
  • 1/4 cup garlic crushed and chopped
  • 1 Tbsp. onions chopped (optional)
  • 1 tsp. salt up to 1 Tbsp.
  • 1 tsp. phosphate accord powder mixed with 1 Tbsp. water optional
  • 1 tsp. black pepper ground
  • 1/3 cup soy sauce
  • 2 1/4 Tbsp. vinegar sukang Iloko or cane vinegar
  • 2 yards sausage or hog casing
  • 1/2 cup water
  • 2 Tbsp. cooking oil optional

Instructions

How to make and cook Vigan longganisa:

  • In a bowl, mix thoroughly the first eight ingredients until well blended.
  • Stuff the mixture into casing and tie every 2 inches long with a string.
  • Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
  • Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.
  • Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
  • When all liquid has evaporated, pan fry until brown.
  • Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8

Video

Notes

Cooking Tips:

Fresh Garlic Will Give the Best Flavor

Fresh garlic is the secret to a deliciously flavored sausage because it gives a tang so much more pungent and dense than from pre-minced or powdered varieties. Crush or finely mince the garlic to release the natural oils from its pulp so it mixes well into the sausage mixture. Freshly crushed garlic does not just give the garlicky punch but also serves to neutralize the acidity of the vinegar.

Dry the Sausages Properly Before Cooking

The other step would be allowing the sausages to dry under the sun or in an aerated place. This keeps the extra moisture off the sausages, which would contribute to its firmer and more concentrated flavor. One might end up with a softer oilier sausage without the characteristic chew if this step is not done.

Simmer in Water Before Frying

One should simmer the sausages first with a little amount of water, then fry them. This way, when they are fried in their fat, they will not be burned, because the water has cooked the part of the meat where it was gently and rendered out the fats.

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Comments

  2. is there an alternative to drying it under the sun? like putting in the oven for example under low heat? we live in an apartment kasi so the drying under the sun part is a bit of a challenge 🙂

  3. 1 star
    Eliminate the onion, and put annatto powder and more garlic and pepper, not ground pepper, use fresly ground pepper add some salt or pork bouillon and add some small cut of fats… I’m from Vigan and we used to have a business making Longganisa when I was younger.

  4. 4 stars
    Wouldn’t it be in the danger zone if I leave the uncooked sausage out in the sun to cure. I dont want to get anyone sick. I want to make this sausage. Been experimenting with different sausage making lately

    • Hi Justin, hanging the sausage in the sun is the traditional way of curing it but you can use an oven to dry the sausage.

  6. Hi Manny,
    Husband been craving for this one. I will try to make this as skinless. My question is do I still have to dry this under direct sunlight? It’s winter here in Adelaide Australia. Looking forward for your reply.

    • Hi Kath, since it is skinless there is no need to sundry the longganisa. I think the process of hanging it under the sun is to improve the flavor and shelf life.

  7. 5 stars
    I already tried it..walang available na casing..so wrapped na lng sa wax paper..and my son love it ..for breakfast or pambaon..tnx.

  8. 3 stars
    Hi Manny,
    I tried to make longanisa exactly what you posted in here and the taste is so good but the meat is dry. The longanisa in Vigan is not dry. Please advise.
    Thanks,
    Lala

    • Hi Lala, try adding more pork fat on the ground pork to make it juicy. I think you are using lean meat so it is dry.

  9. Hi Manny,

    After stuffing the meat with all ingredients into the casing, can I store it straight away into the fridge or freezer instead of curing it for hours by hanging dry under sunlight?

    Will it make any difference on its taste?

    Is there any changes on the shelflife if I do this way?

    Thanks buddy.

    • Hi Jes, yes you can put it in the freezer right away but the taste will not be the same as drying under the sun. I think this is similar to ageing the meat which will make it more flavorful.

  11. 5 stars
    I just had this now, but I made it skinless, and oh my! It was so good! Seriously! Now I can make my own and cook them for my kids without worrying about preservatives. Thank you so much for sharing this recipe! I hope you know how much your website has helped me. I guess you could say that it was my personal cooking tutor, and I learn for free!

  12. 5 stars
    Hi Sir, Ano po ba ang alternative na pwedeng gamitin instead of sausage casing? hindi po kasi available dito abroad.
    Salamat po

    • Hi Gen, I think pwedeng gawing skinless na lang itong longganisa. Wrap mo na lang sa wax paper na korteng pahaba tapos lagay mo sa freezer para tumigas.

    • Hi Cess, are you referring to the shelf life of the longganisa? I think it is better to put it in the freezer if you want to store it for months because it doesn’t have any preservatives.

  16. 4 stars
    hi, i already tried this recipe and my son love it.. can i change it to chicken instead of pork? thank you

    • Hi Jaja, I’m happy to know that your son love it! Yes you can use ground chicken meat instead of pork.

  19. Thank you, Mr. Manny! Thanks for the recipe. God bless and more power to Panlansang Pinoy Meaty Recipes! 🙂

  20. Good afternoon Panlasang Pinoy Meaty Recipes!

    Just would like inquire if I can use your recipe of Vigan Longganisa in the English textbook for Grade 4 that I am writing.

    Hope to hear from you as soon as possible.

    Thank you and more power!

    • @Mark Gleen Cidro,
      No problem as long as your text book is a hard copy and not posted online.

  21. pwede po bang skinless vigan longanisa ito?? hope to hear from u..para wala ng casing casing, di po ba…
    agyamanak..

  22. thanks… but the problem is where can i buy that sausage casing? but the ingredients were so great… marami ako niyan..hehehehehe…..
    salamat sa recipe po…i can make it soon as i know where to buy that sausage casing…
    God bless and more power to u…

  25. thanks.. you guys really help me a lot.. i was searching dis recipe for a long time and finally i got it from u.. really aprecia8 it.. Rock On !!