Vigan Longganisa

Vigan Longganisa is a Filipino sausage from the Ilocos region made with pork mince, spices and tons of garlic.

There are two popular types of longganisa in the Philippines, first is the sweet one and then there is that savoury garlicky ones which is our post for today. Vigan Longganisa is its name and it is popular in the Northern Provinces in Luzon specially the Ilocos, traditionally they are small and plump, roughly around the size of three small bites and most of the time accompanied by a vinegar called sukang Iloko. Like most sausages is also usually served during breakfast with fried egg and garlic fried rice but can be eaten all though out the day and its really good with pandesal.

Vigan longaniza was believed to have been influenced by the Mexican Chorizo hence it’s on the spicy, salty, tangy and garlicky side and not the sweet side like other longaniza. Another big difference of this one is that this longganisa is hand dried in direct sunlight for half a day to remove excess liquid. It was believed that the tradition of making it has existed since the period of the Spanish galleon trade.

Today I will make one at home and its quite easy, once you have a sausage maker which is surprisingly inexpensive when you buy them in AliExpress then all you need is the casing, the rest is a breeze.

Vigan Longganisa

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Category: Main Course
• Cuisine: Filipino

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Description

Vigan Longganisa is a Filipino sausage from the Ilocos region made with pork mince, spices and tons of garlic.

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Ingredients

Scale 1x2x3x

• 1 kg minced pork (30% fat)
• 1/3 cup Filipino soy sauce
• 3 stalks parsley, finely chopped
• 1 tbsp sweet paprika
• 1 tbsp salt
• 3 tbsp cane vinegar
• 2 whole garlic, minced
• 2 tbsp onion powder
• 2 tsp black pepper powder
• sausage casing

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Instructions

1. In a large bowl mix together soy sauce and vinegar
2. Add in all the remaining ingredients apart from the sausage casing then mix.
3. Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 2½-inch twist to seal section, gently pack each section until you are finished with all the meat.
4. Once in the casing hang dry over direct sunlight for 6 hours so excess liquid drips and evaporates. Place in the refrigerator in a tight covered container to let it cure for 3 to 5 days.
5. To cook, place sausages in a pan, add a bit of water then cook in low heat while covered. Once water dries out add a bit of oil then slowly pan fry until cooked.

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