Vigan Longganisa - Pork Sausage
From jrt_mom 16 years ago
- 5 minutes to make
- Serves 4
For you Frodo. Vigan longganisa is the Filipino version of chorizo or meat sausage usually served for breakfast. These are garlicky, spicy, tangy, and salty with the distinct pungent aroma stir-fried on its own rendered fat.
Ingredients
- 2 lbs lean pork meat, finely chopped shopping list
- 1 lb pork fat, diced shopping list
- 1/4 tsp salitre (saltpeter) shopping list
- 1 ½ heads garlic, crushed shopping list
- 1/3 tsp ground bay leaf or 1 leaf finely chopped shopping list
- 3 tbsp brown sugar shopping list
- 1/4 cup soy sauce shopping list
- 1/3 cup cider vinegar shopping list
- 1-1/2 tsp salt shopping list
- 2 tsp sweet paprika shopping list
- 1 tsp coarsely cracked black pepper shopping list
- 1 tsp red pepper flakes (optional) shopping list
- sausage casing or 3 tbsp cornstarch if using skinless method shopping list
How to make it
- Combine all ingredients except casing and let stand for 1 hour.
- Fill casing w/ mixture.
- Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval).
- Put mixture in a container with lid and cure in the refrigerator for 2-5 days. Best kept in chiller. Another curing method is to hang sausages above brick oven for 3-5 days.
- To cook, put desired amount of sausages in a skillet.
- Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.
- Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with fork.
- Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. Add a little oil if necessary.
- Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side.
- * For skinless method, add cornstarch to mixture, roll desired amount of mixture into balls using your hands, then roll mixture to form short sausages. Arrange side by side each other in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying.
Raw sausages
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Skinless method
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Cook 3-5 mins
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until reddish brown
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Happy eating!
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People Who Like This Dish 8
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The Rating
Reviewed by 5 people-
Great recipe! I love it! Excellent photos too!
Susan
sitbynellie
in Glasgow loved it
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Leila this recipe is over the top I love recipe takes me back to when we had a sausage meat machine and me and my dad would make our own recipes.
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trigger
in loved it
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Ohhh Leila...how wonderful. I love your recipe and have printed it right out. I cannot wait to make these. Just look at them...my mouth is watering. Thank you so much, hon - and high 5. I also flagged your pictures as beautiful. Wow - great pre...more
lunasea
in Orlando loved it
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