There are different kinds and varieties of Filipino longganisa, every province offer their own distinctive flavors. For example in the province of Pampanga, their longganisa has a more sweet taste and they are “skinless”. Longganisa of Alaminos on the other hand have their signature sausage wrapping done with some pieces of coconut leaf stick.
But the most desired longganisa for its great taste and unique taste is from Vigan. With it’s distinct garlicky, meaty and tasty flavor, no wonder its so popular and has become the great companion of fried egg in every breakfast. This longganisa is distinct from other local longganisa because its noticeably small and plump, it is not sweet, but instead more of spicy, salty, tangy and garlicky. And a great condiment to make this sausage more authentic, is by using sukang Iloko or the native vinegar from Ilocos, but you can always use the regular cane vinegar or apple cider vinegar as an alternative as well. Add some garnishing like sliced tomatoes, onions and fish sauce to make your breakfast more appetizing.
If you are craving for Vigan longganisa, and wondering how its taste like, but is not available on your location. Below is the recipe you can try at home that closely resembles the taste of authentic Vigan Longganisa.
I N G R E D I E N T S
- 1 kilo ground pork
- ¼ cup garlic, crushed
- 1 tbsp onions, chopped
- 2 ½ tsp salt
- 1 tsp black pepper, ground
- 1/3 cup soy sauce
- 2¼ tbsp vinegar (sukang Iloko or cane vinegar)
- 2 yards sausage casing
- ½ cup water
- 2 tbsp cooking oil
M E T H O D
- In a bowl, mix thoroughly the ground pork, garlic, onions, salt, black pepper, soy sauce & vinegar 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 skillet and pour ½ cup water and 1-2 tablespoons cooking oil.
- Put in the longganisa. 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. Stir-fry in its own fat for 3-5 minutes or until the longganisa or the skin turns reddish brown. Add a little oil if necessary.
- Transfer it in a serving plate and serve with hot fried rice, tomatoes and fish sauce or vinegar.