Vigan longganisa is a unique and flavorful sausage hailing from the Ilocos region in the Philippines. Unlike the commonly known sweet longganisa, Vigan longganisa stands out with its small and plump appearance, bold flavors, and generous use of garlic and spices. In this recipe blog post, we will delve into the irresitable taste of Vigan longganisa, its distinctive qualities, and how you can enjoy this delectable delicacy for a hearty breakfast. So, let’s explore the fascinating world of Vigan longganisa!
The Distinctive Flavors of Vigan Longganisa:
Vigan longganisa boasts a flavor profile that is spicy, salty, tangy, and garlicky. This sets it apart from other native longganisa varieties. If you are accustomed to the sweetness of traditional longganisa, be prepared for a delightful surprise when you taste this robust and savory sausage. The use of ample garlic and spices in the mixture gives Vigan longganisa its signature taste that is sure to tantalize your taste buds.
Authentic Ingredients and Substitutes:
To create an authentic Vigan longganisa, the recipe calls for specific ingredients. However, if you have trouble finding some of them, there are suitable substitutes that can still yield a delicious result. Ideally, ground pork pigue or kasim should be used as the main meat. The combination of crushed and chopped garlic, onions (optional), salt, black pepper, soy sauce, vinegar (such as sukang Iloko or cane vinegar), and phosphate accord powder (optional) form the essential flavor profile. Native vinegar adds an authentic touch, but cane vinegar or apple cider vinegar can be used as substitutes.
The Art of Making Vigan Longganisa:
Creating Vigan longganisa requires some preparation and patience, but the end result is well worth the effort. First, the ground pork and all the ingredients are thoroughly mixed in a bowl to ensure the flavors blend harmoniously. Next, the mixture is stuffed into sausage or hog casing, and each section is tied with a string every 2 inches.
The sausages are then hung under direct sunlight for approximately 4 hours, allowing the fat and excess liquid to drip and dry. This step contributes to the unique texture and flavor of Vigan longganisa. Finally, the sausages are cooked in a carajay (a Filipino wok) with water and cooking oil until the liquid evaporates, and then pan-fried until they turn a delectable shade of brown.
Serving Suggestions:
Vigan longganisa is best enjoyed as part of a hearty breakfast. It pairs wonderfully with fried rice and a sunny-side-up fried egg. The combination of flavors and textures will satisfy your morning cravings. To complete the meal, you can serve Vigan longganisa with fresh tomatoes and sliced salted eggs, which complement its robust taste and provide a balanced accompaniment to the savory sausage.
Wrap-up:
Vigan longganisa is a culinary gem that offers a departure from the sweetness commonly associated with longganisa. Its distinct flavors, comprising spiciness, saltiness, tanginess, and garlic richness, make it a unique delicacy. While the authentic recipe calls for specific ingredients, suitable substitutes can be used to create this flavorsome sausage.
By following the process of mixing, stuffing, drying, and cooking, you can prepare Vigan longganisa in your own kitchen. Remember to savor it with fried rice, a fried egg, and complementary side dishes for an authentic and satisfying Filipino breakfast experience. Embark on this culinary adventure and discover the delightful taste of Vigan longganisa! Want to try other longganisa? Check this Alaminos longganisa too!
Vigan longganisa is an Ilocano sausage delicacy with a plenty of garlic and spices in the mixture.
Prep Time2 hourshrs
Cook Time30 minutesmins
Curing of Longganisa8 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Pork Recipe
Cuisine: Filipino
Keyword: vigan longganisa
Servings: 4servings
Calories: 744kcal
Author: Manny
Equipment
1 Sausage stuffer Sausage stuffer
1 Meat grinder Meat grinder
Ingredients
1kilo ground pork pigue or kasim20% fat, 70% lean meat ratio
1/4cupgarliccrushed and chopped
1Tbsp.onionschopped (optional)
1tsp.saltup to 1 Tbsp.
1tsp.phosphate accord powder mixed with 1 Tbsp. wateroptional
1tsp.black pepperground
1/3cupsoy sauce
2 1/4Tbsp.vinegarsukang Iloko or cane vinegar
2yardssausage or hog casing
1/2cupwater
2Tbsp.cooking oiloptional
Instructions
How to make and 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
Notes
Cooking Tips for Vigan Longganisa:
Quality Ingredients: Start with fresh and high-quality ingredients, especially the ground pork. Look for lean pork cuts like pigue or kasim, as they provide a good balance of meat and fat for the sausage.
Proper Mixing: When blending the ingredients for Vigan longganisa, ensure that they are mixed thoroughly. Use your hands to combine the ground pork, garlic, onions (if using), salt, black pepper, soy sauce, vinegar, and optional phosphate accord powder. This will help distribute the flavors evenly throughout the sausage.
Casing Selection: Choose sausage or hog casing that is of good quality and size. Soak the casing in water before using it to make it more pliable and easier to work with. Rinse it thoroughly to remove any excess salt.
Stuffing the Casing: Take your time when stuffing the mixture into the casing. Ensure that it is evenly filled, without any air pockets. Overstuffing can cause the casing to burst during cooking, so maintain a good balance. Tie the filled casing at regular intervals (around 2 inches) to create individual sausages.
Drying Process: Hang the sausages under direct sunlight for about 4 hours, allowing the excess moisture to drip and dry. This step is essential for the authentic texture and flavor of Vigan longganisa. If sunlight is not available, you can use a well-ventilated area or a food dehydrator to facilitate the drying process.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information (Vigan Longganisa):
Amount per Serving:325g, Calories:744kcal, From fat:432, Total fat:47.9g, Saturated Fat:17.1g, Trans Fat:0.4g, Cholesterol: 244mg, Sodium: 1134g, TotalCarbohydrate: 9g, Dietary Fiber: 1g, Sugars: 4g, Protein: 65g, Vitamin A: 1%, Vitamin C: 5%, Calcium: 18%, Iron: 28%
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. Favorite Bible Verse: For in it the righteousness of God is revealed from faith for faith, as it is written, “The righteous shall live by faith.” (Romans 1:17)
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
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 🙂
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.
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 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.
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
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?
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.
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 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.
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.
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…
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
Hi,
Is it possible not to use phosphate powder or it’s better??? Prolong shelf life?
Thank you in advance.
Hi Tina, phosphate is just a meat binder and not a preservative. 😁
SiR ano kayang reason bakit pumuputok ang longganisa?
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.
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.
How long po kaya siguro if low heat sa overn ang gagawin instead of hanging it outside to cure po?
Hi Han, siguro pwede sa turbo broiler for 30 minutes set at 200 deg Fahrenheit.
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.
Need po ba talaga ibilad at ano po ba naitutulong ng ibilad?
Yes po kailangan talaga yun para ma cure yung longganisa.
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.
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.
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.
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,
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.
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 Olenna, thanks for sharing your experience. We really appreciate it! Thanks!
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 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.
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 Analaine, sausage casing is made from dried pigs intestines.
what is sausage casing?
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.
Hi Marjorie, Thanks for visiting this blog and for your comment.
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?
Thank you, Mr. Manny! Thanks for the recipe. God bless and more power to Panlansang Pinoy Meaty Recipes! 🙂
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.
pwede po bang skinless vigan longanisa ito?? hope to hear from u..para wala ng casing casing, di po ba…
agyamanak..
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.
makakakain na din ako ng sangkatutak nito, hindi nkakasawa parang sex !
thanx so very much. Been craving VIGAN longanisa for 25 yrs. my friend. Now i can finally taste it.
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 !!