Vigan Longganisa

Vigan Longganisa Vigan longanisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. This longganisa is distinct from other native longganisa version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat. The way to describe its taste is, it is spicy, salty, tangy and garlicky. So if you are used to the taste of sweet meat like a traditional longganisa, then you might think twice before cooking this sausage. To make this sausage more authentic, use sukang Iloko or native vinegar. But if there is none available, using cane vinegar or apple cider vinegar will suffice. To make your hearty breakfast, you can serve this with fried rice and fried egg. To cook vigan longanisa; In a bowl, mix thoroughly the first seven ingredients 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 carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. 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. Serve hot with fried rice, tomatoes and sliced salted eggs.   4.8 from 17 reviews How to Make Vigan Longganisa   Print Prep time Cook time Total time   Vigan longganisa is an Ilocano sausage delicacy with a plenty of garlic and spices in the mixture. Author: Manny Recipe type: Pork Recipe Serves: 4 to 8 servings Ingredients 1 kilo ground pork pigue or ham ¼ cup garlic, crushed 1 Tbsp. onions, chopped 2½ tsp. salt (optional) 1 tsp. black pepper, ground ⅓ cup soy sauce 2¼ Tbsp. vinegar (sukang Iloko or cane vinegar) 2 yards sausage casing ½ cup water 2 Tbsp. cooking oil Instructions How to cook vigan longganisa: In a bowl, mix thoroughly the first seven ingredients 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 carajay and pour ½ cup water and 1-2 tablespoons cooking oil. Put in the longanisa. 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. Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8 Nutrition Information Serving size: 58 grams Calories: 249 3.5.3251   Try Other Delicious Recipes:Beef Bulgogi Pinoy Style Another Filipino favorite is this Korean beef dish called beef…Boneless Lechon Belly (Stuffed Roasted Pork Belly) This lechon belly is an oven roasted pork belly rolled…Callos a la Madrileña Do you want to taste a Spanish version of callos?…