Longganisa is the pinoy version of the choriso or meat sausage. There is a long tradition of longganisa-making in the Philippines, with each region having their own distinctive flavors. The Lucban variety is well-appreciated for its garlicky flavor while the Pampanga version of the longganisa is sweet. Those from Vigan have garlic bits and are spiced up with the sour taste of sukang Iloko.
It’s not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the Manangs of this old City.
1 kilo Ground pork
1 tbsp Sweet paprika
1 & 1/2 tbsp Salt
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
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.
1 kilo Ground pork pigue or ham
1/4 cup Garlic, crushed
1 tbsp Onions, chopped
2 & 1/2 tsp Salt
1 tsp Black pepper, ground
1/3 cup Soy sauce
2 & 1/4 tbsp Vinegar
2 yards Sausage casing
1/2 cup Water
2 tbsp Cooking oil
Procedures and Cooking
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. Serves 8