Authentic Vigan Longganisa Recipe
Vigan longganisa is a traditional Filipino garlic sausage from the historic city of Vigan, characterized by its savory-tart profile and generous use of crushed garlic. Unlike the sweeter variants found across the Philippines, this Ilocano version features a careful balance of vinegar, soy sauce, and spices, with minimal sugar. The sausages can be prepared either in natural casings or formed into skinless links, then cured for several days to develop their signature flavor before being pan-fried until caramelized.
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)
- ¼ kg pork fat minced (taba ng baboy na giniling)
- 1 ½ heads garlic crushed (bawang na dinurog)
- ⅓ teaspoon ground bay leaf or 1 leaf finely chopped dahon ng laurel
- 3 tablespoon brown sugar asukal na pula
- ¼ cup soy sauce toyo
- ⅓ cup apple cider vinegar suka
- Salt to taste asin
- 2 teaspoon sweet paprika
- 1 teaspoon coarsely cracked black pepper pamintang durog
- 1 teaspoon red pepper flakes optional
Choose One:
- Sausage casing balat ng longganisa
- 3 tablespoon 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)
- ½ 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 ¼ teaspoon 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 teaspoon 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
Calories: 250kcalCarbohydrates: 8gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 480mgPotassium: 18mgFiber: 0.1gSugar: 4gVitamin A: 128IUVitamin C: 0.003mgCalcium: 3mgIron: 0.2mg
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