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Vigan Longganisa 1

Vigan Longganisa

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


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


  • 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


  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.