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You are here: Home / Pork Recipes / Vigan Longganisa

Vigan Longganisa

September 28, 2018 by Manny 42 Comments

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Vigan longanisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. This longganisa is distinct from other native 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.

To cook vigan longanisa; In a bowl, mix thoroughly the first seven 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.

 

Vigan Llongganisa
Print Recipe
4.64 from 25 votes

How to Make Vigan Longganisa

Vigan longganisa is an Ilocano sausage delicacy with a plenty of garlic and spices in the mixture.
Prep Time6 hrs
Cook Time30 mins
Total Time6 hrs 30 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: vigan longganisa
Servings: 4 to 8 servings
Calories: 249kcal
Author: Manny

Ingredients

  • 1 kilo ground pork pigue or kasim
  • 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

Instructions

How to 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

 

Vigan Llongganisa

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Filed Under: Pork Recipes Tagged With: filipino food, longanisa, vigan, vigan longganisa

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Beef Bopis
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Reader Interactions

Comments

  1. Tina

    September 30, 2020 at 11:43 am

    Hi,

    Is it possible not to use phosphate powder or it’s better??? Prolong shelf life?

    Thank you in advance.

    Reply
    • Manny

      October 7, 2020 at 7:55 am

      5 stars
      Hi Tina, phosphate is just a meat binder and not a preservative. 😁

      Reply
      • Joey

        March 2, 2021 at 8:12 am

        5 stars
        SiR ano kayang reason bakit pumuputok ang longganisa?

        Reply
        • Manny

          March 4, 2021 at 11:25 pm

          5 stars
          Hi Joey, nag bi build up kasi yung pressure sa loob ng longganisa kaya pumuputok kaya dapat tusok tusukin muna yung balat para hindi pumutok.

          Reply
  2. gi

    July 12, 2019 at 9:23 pm

    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 🙂

    Reply
    • Manny

      July 13, 2019 at 9:55 am

      5 stars
      Hi GI, yes you can use an oven to dry the longganisa using low heat.

      Reply
  3. Raziehl Alegre

    July 10, 2019 at 9:10 pm

    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.

    Reply
    • Manny

      July 10, 2019 at 11:47 pm

      5 stars
      Hi Raziel, thanks for sharing your tips.

      Reply
  4. Justin Horne

    July 9, 2019 at 12:42 am

    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

    Reply
    • Manny

      July 9, 2019 at 10:21 pm

      5 stars
      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.

      Reply
  5. de Leon Ruby

    September 10, 2018 at 6:16 pm

    4 stars
    Hello Manny, can I sample the sausages instead of frying under the sun? Thanks

    Reply
    • Manny

      September 12, 2018 at 7:07 am

      5 stars
      Hi Ruby, I’m not sure what you mean about sample the sausage.

      Reply
  6. Kath

    August 19, 2018 at 1:41 pm

    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.

    Reply
    • Manny

      August 20, 2018 at 9:16 pm

      5 stars
      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.

      Reply
  7. Carmela Batadlan

    July 5, 2018 at 5:03 am

    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.

    Reply
    • Manny

      July 5, 2018 at 9:32 pm

      5 stars
      Hi Carmela, thanks for sharing your experience in cooking vigan longganisa!

      Reply
  8. Lala

    June 24, 2018 at 2:33 pm

    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

    Reply
    • Manny

      June 25, 2018 at 2:24 am

      5 stars
      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.

      Reply
  9. jes

    March 17, 2018 at 11:35 am

    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.

    Reply
    • Manny

      March 18, 2018 at 8:08 am

      5 stars
      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.

      Reply
  10. Manny

    February 23, 2018 at 8:48 pm

    5 stars
    Hi Olenna, thanks for sharing your experience. We really appreciate it! Thanks!

    Reply
  11. Olenna Tyrell

    February 22, 2018 at 6:04 pm

    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!

    Reply
  12. Gen

    January 16, 2018 at 8:46 pm

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

    Reply
    • Manny

      January 17, 2018 at 1:21 am

      5 stars
      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.

      Reply
  13. cess

    August 25, 2017 at 12:32 am

    Hi if I will fridge it, how many days it will take?

    Reply
    • Manny

      August 25, 2017 at 12:37 am

      5 stars
      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.

      Reply
  14. Manny

    May 7, 2017 at 8:42 am

    5 stars
    Hi Analaine, sausage casing is made from dried pigs intestines.

    Reply
  15. analaine

    May 7, 2017 at 8:35 am

    what is sausage casing?

    Reply
  16. jaja

    May 4, 2017 at 5:04 am

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

    Reply
    • Manny

      May 5, 2017 at 6:55 am

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

      Reply
  17. Manny

    August 26, 2016 at 8:13 pm

    5 stars
    Hi Marjorie, Thanks for visiting this blog and for your comment.

    Reply
  18. marjorie

    August 26, 2016 at 4:44 am

    Thank u for sharing the procedure on how to do the vigan longganisa. Am going to try it.

    Reply
    • jes

      March 17, 2018 at 10:59 am

      was the taste good like a real Vigan longanisa?

      Reply
  19. Mark Gleen Cidro

    April 27, 2015 at 1:38 am

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

    Reply
  20. Mark Gleen Cidro

    March 6, 2015 at 1:03 am

    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!

    Reply
    • Manny

      March 6, 2015 at 9:30 pm

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

      Reply
  21. norma

    June 3, 2009 at 6:54 pm

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

    Reply
  22. norma

    June 3, 2009 at 6:53 pm

    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…

    Reply
    • lito

      June 11, 2009 at 9:29 pm

      @ norma

      Marami po sa divisoria ng casing.

      Reply
  23. Hayok sa LonggangVigan

    January 1, 2009 at 10:48 pm

    makakakain na din ako ng sangkatutak nito, hindi nkakasawa parang sex !

    Reply
  24. T-Rex

    December 9, 2008 at 5:40 pm

    thanx so very much. Been craving VIGAN longanisa for 25 yrs. my friend. Now i can finally taste it.

    Reply
  25. Casey

    April 27, 2008 at 3:02 am

    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 !!

    Reply

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