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.
A Unique Ilocano Sausage Delicacy
Vigan longganisa is a culinary gem from the Ilocos region in the Philippines, known for its distinct taste and rich cultural heritage. Unlike the sweet, caramelized longganisa variants popular in other parts of the country, it boasts a bold, garlicky, and tangy flavor profile. This sausage is small, plump, and packed with a savory punch that sets it apart. The combination of spices and generous amounts of garlic makes it an unforgettable delicacy, particularly loved by those who appreciate strong, savory flavors.
The Origin and History of Vigan Longganisa
Vigan, a historic city in the Ilocos Sur province, is famous for its well-preserved Spanish colonial architecture and its vibrant food culture. The longganisa from this region reflects the local palate and the abundant use of native ingredients. Historically, the preservation methods used for longganisa were practical, allowing meat to be stored for longer periods without refrigeration. The unique taste of this longganisa is partly due to the traditional use of sukang Iloko, a local vinegar that imparts a distinctive tang. This method of preparation has been passed down through generations, maintaining its authenticity and connection to Ilocano culture.
Crafting the Perfect Longganisa
Creating this longganisa is both an art and a science. The careful selection and mixing of ingredients are crucial to achieving the perfect balance of flavors. Start by gathering the essential ingredients: ground pork, garlic, paprika, salt, pepper, bay leaf, sugar, and the all-important sukang Iloko or a suitable vinegar substitute like cane or apple cider vinegar.
In a large bowl, mix the ground pork with minced garlic, paprika, salt, pepper, and sugar until well-blended. The mixture should be uniform, ensuring that each bite of the sausage will be consistently flavorful. The bay leaf, added whole, infuses the mixture with a subtle, aromatic note that complements the robust garlic flavor.
The Art of Stuffing and Drying
Once the sausage mixture is prepared, it is carefully stuffed into natural or synthetic casings. The traditional method involves tying the sausage at intervals of about two inches, creating small, plump links. This step requires precision and patience to ensure the sausages are evenly sized and the mixture is securely encased.
The drying process is another critical step in making authentic Vigan longganisa. Traditionally, the sausages are hung under direct sunlight for about four hours. This allows the fat and liquid to drip and the sausages to dry slightly, concentrating the flavors. This step not only enhances the taste but also aids in preserving the sausages.
Cooking Ilacano Longganisa to Perfection
Cooking this sausage is a straightforward yet essential process to bring out its best flavors. Begin by heating a carajay or large skillet. Add half a cup of water and one to two tablespoons of cooking oil. Place the sausages in the pan, cover, and cook over low heat. This method ensures that the sausages cook thoroughly, and the water helps to render the fat from the pork.
As the water evaporates, the sausages begin to brown. Pricking each sausage with a fork during cooking helps release any remaining fat and allows for even browning. Once all the liquid has evaporated, the sausages are pan-fried until they achieve a deep, rich color and a slightly crisp exterior. The result is a succulent, flavorful sausage that is ready to be enjoyed.
Serving Suggestions for a Hearty Breakfast
This longganisa is traditionally served as part of a hearty Filipino breakfast. Pair it with garlic fried rice, known as sinangag, and a fried egg, creating a classic meal called longsilog. This combination provides a satisfying and flavorful start to the day. To enhance the meal further, serve the sausages with fresh tomatoes and sliced salted eggs. The freshness of the tomatoes and the saltiness of the eggs provide a perfect contrast to the rich, savory sausages.
Food for Thought: The Cultural Significance
The preparation and enjoyment of it are more than just culinary activities; they are cultural experiences that connect individuals to their heritage. The methods and recipes have been preserved through generations, making this dish a living testament to the resilience and creativity of the Ilocano people. Each bite of Vigan longganisa offers a taste of history, tradition, and community, making it a dish that is cherished not only for its flavor but also for its cultural significance.
Conclusion: A Celebration of Flavor and Tradition
Vigan longganisa stands out in the world of sausages for its bold flavors and rich cultural roots. Whether you are a longtime fan or a newcomer to this Ilocano delicacy, making and enjoying this longganisa is a rewarding experience that goes beyond mere taste. It is a celebration of tradition, history, and the enduring love for good food. So, the next time you crave a savory, garlicky treat, remember the rich heritage of Vigan longganisa and savor every flavorful bite.
How to Make Vigan Longganisa
Equipment
- 1 Sausage stuffer Sausage stuffer
- 1 Meat grinder Meat grinder
Ingredients
- 1 kilo ground pork pigue or kasim 20% fat, 70% lean meat ratio
- 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 optional
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:
Choose the Right Vinegar
For the most authentic Vigan longganisa, use sukang Iloko, a native vinegar that imparts a distinctive tangy flavor. If this is not available, cane vinegar or apple cider vinegar are good substitutes. The choice of vinegar significantly influences the final taste, so select one that aligns with the traditional recipe.Proper Sun-Drying Technique
Ensure the sausages are hung in a clean, dry area with direct sunlight for about four hours. This step helps to drain excess fat and moisture, concentrating the flavors. Proper drying also enhances the texture, making the sausages firmer and more flavorful.Even Cooking for Perfect Browning
When cooking the sausages, use a combination of water and oil, and start with a covered pan on low heat. This ensures the sausages cook thoroughly before browning. Pricking the sausages with a fork helps release fat and promotes even browning, resulting in a perfectly cooked, crispy exterior.
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 !!