How to Make Vigan Longganisa

4 from 9 votes

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

Cook Time30

Curing of Longganisa8

Total Time6 30

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.