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.
- 1 kilo ground pork pigue or kasim
- ¼ 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
- ⅓ cup soy sauce
- 2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
- 2 yards sausage or hog casing
- ½ cup water
- 2 Tbsp. cooking oil
- 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 ½ 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
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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 !!
thanx so very much. Been craving VIGAN longanisa for 25 yrs. my friend. Now i can finally taste it.
makakakain na din ako ng sangkatutak nito, hindi nkakasawa parang sex !
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…
@ norma
Marami po sa divisoria ng casing.
pwede po bang skinless vigan longanisa ito?? hope to hear from u..para wala ng casing casing, di po ba…
agyamanak..
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!
@Mark Gleen Cidro,
No problem as long as your text book is a hard copy and not posted online.
Thank you, Mr. Manny! Thanks for the recipe. God bless and more power to Panlansang Pinoy Meaty Recipes! 🙂
Thank u for sharing the procedure on how to do the vigan longganisa. Am going to try it.
was the taste good like a real Vigan longanisa?
Hi Marjorie, Thanks for visiting this blog and for your comment.
hi, i already tried this recipe and my son love it.. can i change it to chicken instead of pork? thank you
Hi Jaja, I’m happy to know that your son love it! Yes you can use ground chicken meat instead of pork.
what is sausage casing?
Hi Analaine, sausage casing is made from dried pigs intestines.
Hi if I will fridge it, how many days it will take?
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.
Hi Sir, Ano po ba ang alternative na pwedeng gamitin instead of sausage casing? hindi po kasi available dito abroad.
Salamat po
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.
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!
Hi Olenna, thanks for sharing your experience. We really appreciate it! Thanks!
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.
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.
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
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.
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.
Hi Carmela, thanks for sharing your experience in cooking vigan longganisa!
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.
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.
Hello Manny, can I sample the sausages instead of frying under the sun? Thanks
Hi Ruby, I’m not sure what you mean about sample the sausage.
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
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.
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.
Hi Raziel, thanks for sharing your tips.
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 🙂
Hi GI, yes you can use an oven to dry the longganisa using low heat.