Name: Vigan Longganisa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 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

Description

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

Ingredients

Scale

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

In a large bowl mix together soy sauce and vinegar
Add in all the remaining ingredients apart from the sausage casing then mix.
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.
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.
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.