Let me share why I fell in love with making Vigan longganisa at home. Growing up, I thought these garlicky sausages could only be bought from the streets of Vigan. But when my Lola taught me how to make them, I was surprised at how simple it really is.
Unlike the sweet longganisa you usually find in stores, this Vigan-style version is packed with garlic and has this amazing tangy flavor. Sure, it needs a few days in the fridge to develop its flavors, but once you try this homemade version with your morning rice and eggs, you’ll never go back to store-bought again.
I’ve made this recipe countless times now. And whether you’re an Ilocano missing home or just someone who loves good Filipino breakfast, this recipe is a keeper.
Cultural Notes
Vigan longganisa is a heritage food that reflects the rich culinary history of Ilocos Sur. Unlike its sweeter counterparts from other regions, Vigan’s version is known for its garlic-forward taste and distinctive use of native vinegar. This recipe has been passed down through generations of Ilocano families.
Why You’ll Love This Recipe
- Authentic Ilocano flavor passed down through generations
- Can be made with or without casings (may gawing may balat o wala)
- Perfect make-ahead breakfast protein
- Rich garlicky-vinegar taste unique to Vigan
- Versatile – can be served for breakfast, lunch, or dinner
- Creates that nostalgic Filipino breakfast experience
Authentic Vigan Longganisa Recipe
Equipment
- Large mixing bowl (for combining ingredients)
- Meat grinder or food processor (for mincing meat if not pre-ground)
- Sausage stuffer (kung gagamit ng balat)
- Kitchen twine (pantali sa dulo ng longganisa)
- Plastic container with lid (for curing)
- Heavy-bottomed skillet or kawali (for cooking)
- Meat thermometer (optional, for food safety)
- Wax paper (for skinless version)
Ingredients
For the Sausage Mixture:
- 1 kg lean pork meat minced (karneng baboy na giniling)
- 1/4 kg pork fat minced (taba ng baboy na giniling)
- 1 ½ heads garlic crushed (bawang na dinurog)
- 1/3 tsp ground bay leaf or 1 leaf finely chopped dahon ng laurel
- 3 tbsp brown sugar asukal na pula
- 1/4 cup soy sauce toyo
- 1/3 cup apple cider vinegar suka
- Salt to taste asin
- 2 tsp sweet paprika
- 1 tsp coarsely cracked black pepper pamintang durog
- 1 tsp red pepper flakes optional
Choose One:
- Sausage casing balat ng longganisa
- 3 tbsp cornstarch for skinless version (corn starch para sa walang balat)
Instructions
- Here are the simple, step-by-step instructions:
- First, mix the minced pork meat, pork fat, crushed garlic, ground bay leaf, brown sugar, soy sauce, apple cider vinegar, salt, sweet paprika, black pepper, and red pepper flakes (if using) in a large bowl. Let this mixture rest for 1 hour to let the flavors combine.
- If using casings, stuff the meat mixture into the sausage casings. Twist and tie the casings with kitchen string every 4 inches to form individual sausages. If making skinless longganisa, add 3 tablespoons of cornstarch to the meat mixture, then shape small portions into logs about 3 inches long.
- Place the sausages in a covered container. If using casings, refrigerate for 2-5 days to cure. For skinless ones, wrap each piece in wax paper before placing in the container, then refrigerate for 3-5 days.
- When ready to cook, place your desired amount of sausages in a skillet. Add half a cup of water (it should come up about half an inch in the pan). Turn the heat to medium and bring the water to a boil, then let it simmer until all the water evaporates, about 10 minutes.
- Once the water is gone, prick each sausage a few times with a fork. Let them fry in their own rendered fat for 3-5 minutes, until they turn a reddish-brown color and are nicely caramelized. If needed, add a small amount of oil.
- Serve your hot longganisa with garlic rice, eggs cooked your way, and sliced tomatoes. Have some spicy vinegar on the side for dipping.
Tips from Lola’s Kitchen
- Use freshly crushed garlic, never pre-minced or powdered
- Keep meat and equipment cold while preparing to ensure proper fat distribution
- Don’t skip the curing time – this develops the signature Vigan flavor
- When cooking, don’t rush the water evaporation stage
- Score the sausages before frying to prevent bursting
- Save the rendered fat for cooking garlic rice
Traditional Serving Suggestions
- With sinangag (garlic fried rice)
- Sunny side up or scrambled eggs
- Sliced native tomatoes
- Spiced vinegar dipping sauce
- Fresh cucumber slices
- Hot coffee or chocolate de batirol
Spiced Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup cane vinegar
- 2-3 bird’s eye chilies, chopped
- 1 clove garlic, minced
- Pinch of black pepper
Troubleshooting
- If mixture is too wet: Add more cornstarch, 1 tablespoon at a time
- If mixture is too dry: Add a splash of vinegar
- If sausages burst while cooking: Lower heat and pierce more holes
- If not browning well: Ensure water has completely evaporated before browning stage
Ingredient Alternatives
- Pork: Can use 70% lean ground chicken (but will affect traditional taste)
- Apple cider vinegar: Substitute with cane or palm vinegar
- Sweet paprika: Can use regular paprika + pinch of sugar
- Bay leaf: Can use 1/4 tsp dried oregano
- Sausage casing: Can always make skinless version
- Brown sugar: Can use muscovado sugar
Storage & Reheating
- Raw (cured): Keep refrigerated for up to 1 week
- Cooked: Refrigerate for up to 3 days
- Freezer: Raw can be frozen for up to 3 months
- Reheating: Best done in a pan with a splash of water, then dried out
Variations
- Vigan Longganisa con Ajo: Double the garlic
- Spicy Version: Add 1 tsp cayenne pepper
- Sweet Style: Increase brown sugar to 4 tbsp
- Low-Fat Version: Use lean pork only (though less traditional)
Frequently Asked Questions
Q: Why does Vigan longganisa taste different from other longganisa? A: Vigan longganisa is known for its garlicky-vinegar profile, unlike sweeter varieties from other regions. Q: Is the curing time really necessary? A: Yes, curing develops the characteristic flavor and helps preserve the meat. Q: Can I cook these straight from frozen? A: Thaw completely in the refrigerator first for even cooking. Q: Why add water when cooking? A: This method (tochino-style) ensures the sausage cooks through before browning.
Nutrition
The Story Behind Vigan Longganisa
Walking through the cobblestone streets of Vigan, Ilocos Sur, you’ll find the air filled with the mouthwatering aroma of longganisa being cooked in countless homes and small restaurants. This signature sausage, known for its garlicky-tangy flavor, tells a story that goes back centuries into Philippine culinary history.
Vigan longganisa was born during the Spanish colonial period when the historic city of Vigan was a bustling trading port. Chinese merchants brought their sausage-making techniques, while Spanish colonizers introduced new spices and preservation methods. The Ilocanos then made it their own by adding local ingredients like native vinegar and plenty of crushed garlic, creating something uniquely Bigueño.
What makes Vigan longganisa different from other Filipino sausages is its distinct flavor profile. While other regions like Pampanga and Lucban make their longganisa sweet, Vigan’s version proudly stands out with its savory, garlicky punch and tangy finish. The sausages are smaller and thinner than their counterparts, making them perfect for achieving that sought-after crispy exterior when fried.
Today, this beloved breakfast staple remains a source of pride for Vigan, earning a spot on the Philippine Department of Agriculture’s Ark of Taste – a catalog of heritage foods that need to be preserved for future generations. Whether enjoyed at a fancy heritage house restaurant or bought fresh from the local market, Vigan longganisa continues to capture the hearts (and taste buds) of both locals and tourists.
Making Vigan longganisa at home connects us to this rich heritage. When you prepare these sausages using traditional methods – letting them cure for days to develop their flavors – you’re not just cooking breakfast; you’re keeping a precious piece of Filipino food culture alive. Each bite tells the story of our ancestors who crafted these flavor combinations that we still crave today.
