Vigan Longganisa, Homemade Skinless Longganisa
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.
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
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.
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.