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Vigan Llongganisa
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4 from 9 votes

How to Make Vigan Longganisa

Vigan longganisa is an Ilocano sausage delicacy with a plenty of garlic and spices in the mixture.
Prep Time2 hours
Cook Time30 minutes
Curing of Longganisa8 hours
Total Time6 hours 30 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: vigan longganisa
Servings: 4 servings
Calories: 744kcal
Author: Manny

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 for Vigan Longganisa:

1. 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.
2. Proper Mixing: When blending the ingredients for this longganisa, ensure that they are mixed thoroughly. Combine by hand ground pork, garlic, onions if using them, salt black pepper, soy sauce vinegar and optional phosphate accord powder in order to facilitate even distribution of flavors into the sausage.
3. Casing Selection: Choose sausage or hog casing that is of good quality and size. To make it more pliable and easier to work with soak casing in water before using it. Rinse it carefully so that no salt remains on it.
4. Stuffing the Casing: Start putting together mixture into casings slowly taking care not to leave air bubbles inside there. Do not stuff them too tightly since it can cause explosion during cooking; rather maintain a right balance between too much stuffing and too little one in each casing hence individual sausages are tied off every 2inches apart
5. Drying Process: Dry them outside in the sun for a period of four hours, during which they will be hung up and any excess moisture drips off. This is important for making longganisa taste and feel as authentic as real ones do. Alternatively, if there are no rays coming from the sun you can use an airy room or a food dehydrator to dry it up.

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, Total Carbohydrate: 9g, Dietary Fiber: 1g, Sugars: 4g, Protein: 65g, Vitamin A: 1%, Vitamin C: 5%, Calcium: 18%, Iron: 28%