Originating from the city of Vigan in the Ilocos region of the Philippines, Vigan Longganisa is a popular breakfast dish in the Philippines. It is often served alongside other dishes such as scrambled eggs, fried rice, and fried plantains. It can also be eaten as a snack or as a main course with some hot steamed rice.

Ingredients You’ll Need:

• 2 lbs lean pork meat, finely chopped
• 1 lb pork fat, diced
• 1 ½ heads garlic, crushed
• 1/4 cup soy sauce
• 1/3 cup cider vinegar
• 3 tbsp brown sugar
• 2 tsp sweet paprika
• 1-1/2 tsp salt
• 1 tsp coarsely cracked black pepper
• 1 tsp red pepper flakes (optional)
• 1/3 tsp ground bay leaf or 1 leaf finely chopped
• 1/4 tsp salitre (saltpeter)
• sausage casing or 3 tbsp cornstarch if using the skinless method

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Cooking Procedures:

Step 1

Combine all ingredients except casing and let stand for 1 hour.

Step 2

Fill casing w/ mixture.

Step 3

Twist and tie the ends of the casing with the kitchen cord to form a link of sausage (usually at every 4 inches interval).

Step 4

Put the mixture in a container with a lid and cure in the refrigerator for 2-5 days. Best kept in the chiller. Another curing method is to hang sausages above the brick oven for 3-5 days.

Step 5

 To cook, put the desired amount of sausages in a skillet.

Step 6

Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.

Step 7

Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with a fork.

Step 8

Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or the skin turns reddish brown. Add a little oil if necessary.

Step 9

Serve hot with garlic rice, sunny side up or scrambled eggs, and sliced tomatoes with spicy vinegar on the side.

* For the skinless method, add cornstarch to the mixture, roll the desired amount of mixture into balls using your hands, then roll the mixture to form short sausages. Arrange side by side each other in a container with a lid or wrap them individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying.

“Cooking and baking is both physical and mental therapy.”

-Mary Berry

Try this delicious dish too: Pata Hamonado Recipe

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