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Longganisa are popular Pinoy breakfast, there are various versions that defends on regional location. Vigan and Lucban longganisa are garlicky, Pampanga version are sweet. Some are made with beef or chicken instead of pork. And of course they come also with out the casing or skinless version. Vigan longganisa are garlicky, sourly and salty with the distinct pungent aroma even in its uncooked state. It is made up of lean pork meat compared to Pampanga version which are sweet.
Vigan longgnisa are not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the manangs of this old City. So limited that you have to order in advance should you require to take back home, if you plan to visit Vigan. I am sharing my recipe for the homemade version. Don’t worry if you could not find any sausage casing, with a little tweaking with the recipe, you can make the skinless version.
Vigan longgnisa are not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the manangs of this old City. So limited that you have to order in advance should you require to take back home, if you plan to visit Vigan. I am sharing my recipe for the homemade version. Don’t worry if you could not find any sausage casing, with a little tweaking with the recipe, you can make the skinless version.
Ingredients:
1 kilo ground pork
1 tbsp. sweet paprika
1 tbsp. pepper, coarsely ground
1 1/2 head garlic, finely chopped,
2 tsp. annatto powder
2-3 stalk kinchay, finely chopped
1/3 cup cider vinegar
1 tbsp. sugar
sausage casing or 3 tbsp. cornstarch for skinless method
Preparation method:
Mix all ingredients except sausage casing. Place in a container with lid and chill overnight. Fill sausage casing with the mixture, twist and tie to desired size to form a link of longganisa. To cure refrigerate or hung over the smoke from an earthen stove or on open air for 3-5 days. For skinless method, roll desired amount of the mixture into balls using your hands, when the mixture forms into solid balls roll to form short sausages. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure.
Cooking procedure:
In a frying pan boil 12 pcs of longganisa in 1 cup of water until all the liquid has evaporated leaving only the fats from the longganisa . Stir fry on its own rendered fat for 3-5 minutes or until skin become reddish brown and caramelized add more oil if necessary. Serve with garlic fried rice and egg.
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14 comments:
oh wow, I'll have to try making skinless langonisa. It's too expensive here. We pay about $4.99 for 6 at the Filipino store.
jmon they are hard to find or not available also especially on my location now.
hi,
Thank god I finally found this recipe! Tanong ko lang po: napansin ko dun sa recipe niyo na ground pork lang ang halo. Natatandaan ko yung mga longganisa na mga nakain ko, merong mga buo buong piraso ng taba. I wonder if the lack of fat would affect the consistency of the sausage.
Hi Jeremy,
The authentic Vigan longanisa uses meat that is manually minced or coarsely ground. It also uses less fat compared to other longanisa. Yes Vigan longanisa is drier than other longanisa which uses more fat ratio. For convenience I used the commercially available ground meat at supermarket. The resultant product is a smoother textured longanisa.
My father is from vigan and we usually had vigan longganisa whenever a relative comes and visits us here in angeles. the authentic vigan longganisa is fatty, the ratio i think is close to 50/50. 50% pork and 50% fat. everytime i cook vigan longganisa i always end up with pretty large amount of fat in the pan.
the way we cook it is by boiling it in water, not much around a cup of water for a dozen longganisa, let the water evaporate and poke holes in the longganisa when the water is almost gone. let the fat drip from the longganisa, i always prefer it to be a bit crispy.
I googled about Vigan longganisa and found this post. I'm craving for this delicacy and i'm planning to blog about it too. I'm just wondering why hindi eto i-market outside Vigan. Sumikat ang longganisa ng Pampanga pero ung orig sa Vigan, hindi.
Is it ok to omit the Annato powder? I cannot find it anywhere.
To Anonymous, yes you can always omit annatto or Achuete. This is the ingredient that give a bit of reddish tint to the longganisa.
Can you use Datu Puti for the vinegar if you can't find cider vinegar?
Cane vinegar is an essential ingredient of Vigan longganisa, the time I made this recipe I substituted it with apple cider vinegar which is readily available at most supermarkets. I have not tried it personally but I guess you would not know until it is tried.
Hi...
I made this today and cooked it the same day just to taste the seasoning... it was yummy although it was kinda salty but not so much. what type of salt did you use? I used the table salt although now i'm thinking i could've cut back.
Hi Risa,
I accept that Vigan longagnisa are actually saltier compared to other type of longgnisa, this is obvious when you are used to minimal use of salt. For your question, I just used the ordinary table salt. Yes, I would suggest cutting back the amount of salt on the recipe. Thanks for the feedback, this could served as guide to other readers.
hi ut-man,
I tried this too, initially following your recipe, but I also found it too salty. So I repeated, this time lessening the salt (I used 1 tbsp instead, and less kintsay only because I felt it was too strong and I minimized the leaves). I tried to cook some just to taste and it was finally to my satisfaction. It actually made two batches this time, and it is now curing in the cooler. I will stuff em in the sausage casing on the 3rd night. This post prompted me to buy the sausage stuffer attachment for KA and casing. Thanks for the recipe!
Hi Manang, Yes I do received feedbacks that it I should cut back the salt, now I have crossed out and the original 1 1/2 tbsp quantity and replace it to 1 tbsp as recommended. Thanks…
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