authentic Vigan longganisa recipe

I just have to post this - as a reminder to myself that I will have to come back to Vigan and taste this again!

You have not been to Vigan - if you had not tasted this, much like the black pudding in UK or the lamingtons and meat pie in Australia or kimchi in Korea or beer in Germany - to name a few.

My source for this recipe: http://www.mixph.com/2008/06/how-to-make-vigan-longanisa-and-rolls.html


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.

Recipe #1
Ingredients:
• 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
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.