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Vigan Longganisa is a beloved Filipino pork sausage known for its distinct salty, sour, and garlicky flavor. Unlike the sweeter varieties of longganisa, this version highlights the bold and tangy taste of garlic and vinegar. Traditionally made with a mix of lean pork and pork fat, it can be prepared with or without casings, making it versatile and accessible. Perfectly paired with garlic rice and fried eggs, this dish is a staple in Filipino breakfasts...
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In a large bowl, mix the ground pork, pork fat, garlic, vinegar, soy sauce, salt, pepper, and any optional spices like paprika, bay leaf, or chili flakes. Add cornstarch if making skinless longganisa.
Mix thoroughly until all ingredients are evenly distributed.
Cover the bowl and refrigerate the mixture for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the mixture to firm up.
Soak the hog casing in warm water for about 30 minutes, then drain.
Using a sausage stuffer or piping bag, carefully fill the casing with the meat mixture.
Twist and tie the casing with kitchen twine at regular intervals to create individual links.
Scoop about 2-3 tablespoons of the mixture onto a piece of wax paper or plastic wrap.
Roll and shape the mixture into a short log or sausage shape.
Tightly wrap the log in the wax paper or plastic wrap. Repeat until all the mixture is used.
Place the longganisa (cased or skinless) in an airtight container or keep it covered in the refrigerator.
Allow it to cure for 2 to 5 days to develop the distinct Vigan flavor.
Place the desired number of longganisa links in a skillet. Add about 1/2 to 1 cup of water, enough to partially cover the sausages.
Simmer over medium heat. Prick the sausages with a fork (if cased) to release fat. Continue simmering until the water evaporates.
Once the water is gone, the longganisa will cook in its own rendered fat. Stir-fry for about 3-5 minutes until the sausages are caramelized and the skin turns a reddish-brown color. Add a little oil if needed.
Serve hot, traditionally with garlic rice, fried eggs, and a dipping sauce of spicy vinegar.
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For a more authentic flavor, use Sukang Iloco or cane vinegar, but cider vinegar can be a substitute if unavailable.
If making skinless longganisa, ensure the mixture is firm and well-chilled before shaping to make it easier to handle.
Allowing the longganisa to cure for at least 2 days enhances the flavor significantly.
Pricking the sausages during cooking helps release excess fat and prevents bursting.
Serve with garlic rice and fried eggs for a traditional Filipino breakfast experience.
Can I make Vigan Longganisa without pork fat?
Yes, but the pork fat adds juiciness and flavor. If you prefer a leaner version, you can omit the fat, but the texture may be slightly drier.
How long should I cure the longganisa?
Cure the longganisa for 2 to 5 days in the refrigerator to develop its distinct flavor.
Can I freeze the longganisa?
Yes, you can freeze both cased and skinless longganisa. Store them in an airtight container or freezer bag for up to 3 months.
What can I use as a substitute for hog casing?
If you don't have hog casing, you can make skinless longganisa by shaping the mixture into logs and wrapping them in wax paper or plastic wrap.
What is the best way to cook longganisa?
Simmer the longganisa in water until it evaporates, then fry it in its own fat until caramelized. Add a little oil if needed.
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