Home made Longganisa

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.

In making Skinless Longganisa, the ingredients used are 1 kg ground pork (50% fat) ,3 head garlic (crushed),2 onion (finely chopped),4 tbsp vinegar,4 tbsp soy paste,¼ tsp oyster sauce,¼ tsp chilli sauce/powder,½ cup brown sugar,2 tsp Pangasinan salt,2 tsp ground pepper,2 unbeaten or beaten egg,2 tbsp plain Bread crumbs/baking powder and Wax paper (skinless Longganisa).

Skinless Longganisa is garlicky and has a yellowish color. Although it is eaten anytime, even as a bread filling, it is traditional favored as breakfast fare together with fried eggs and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic and onions.

Filipinos cook them in a pan with water. The longganisa cooks in its own fat after the water evaporates and is then cooked further until it slightly caramelizes. A tip to avoid crumbling is to place it in the freezer for a while before frying it.

Vigan longganisa is said to be an influence of the Mexican salami. The tradition of making this native has existed since the period of the Spanish galleon trade. It is distinct from other Philippine sausages because of its use of the local sugar cane vinegar and Vigan-grown garlic, which are major products of the city as well.