Vigan Longganisa


There is nothing in the world like a longganisa burp. Heehee. I kid you not. Not even the most expensive mouthwash can prevent those frequent, pungent mouth toots filled with the potent mix of garlic, vinegar and longa2spices that almost any pinoy could identify in an instant, even in a darkened room and/or if s/he were blindfolded! And for some reason, the mouth toots continue for most of the day! Worse, if you are on a road trip and are confined to a small car after eating longganisa for breakfast, it will be a long trip indeed, regardless of destination. And forget a mixture of Diet Coke and longganisa, we are talking nuclear emissions of the most offensive kind! Yesterday at the market I spied some pretty interesting longganisa at a vendor beside my suki tinapa dealer. What caught my eye is the fact that she had at least 70+ kilos of longganisa under her bilao…anyone who brings that much sausage to a day market is confident about sales!

The small pudgy longganisa were from Vigan and although they had a yellowish tinge from achuete or food coloring, I decided to try them out since my tinapa vendor enthusiastically vouched for the quality and the vendor said she easily sold 100 kilos of the stuff on a Saturday… back home, I took the longganisa out of the plastic bag and counted 44 pieces to a kilo which cost PHP190… thus each little link was about PHP4.30 or USD 8 cents each. We fried up a few longganisa and had them with spicy chilli vinegar and lots of steamed rice…yum, they were good indeed. To fry, I actually place them in a frying pan with some water and turn the heat up high. The boiling water cooks the sausages and evaporates at which point the fats in the longganisa are rendered and the skin is burnished and caramelized. I add no other oil to the pan. If you want to have certain cholesterol issues, quickly stir fry your steamed rice in the pan drippings. Have this all with some fried egg as well… some things just can’t be improved on… a breakfast of longganisa, rice, egg and vinegar!


36 Responses

  1. Biglang tingin: the first picture of the longganisa looked like cream puffs (the kind to make a croquembouche). On 2nd glance they looked to me like gulab jamun (the indian dessert)! LOL about longganisa breath, but so yum anyway! Now that you mention it, I can’t believe that on one trip I took on PAL from MNL to HKG, they served sinangag, longganisa and egg! What a smelly plane that was!

  2. Hello,

    I love those longganisa. I remember the old days when we always go to Calamba and buy longganisa. Nanay cook it and it burst from its fat. Now I’m here in Los Angeles and we still have longganisa here but I miss the family eating together at nag-aagawan pa sa longganisa.

  3. I love those longganisa. Other subject matter: Can anyone tell me where can I buy deer and baboy damo for breeding? I remember you have a topic about tapang baboy damo before. I have a small farm sa Laguna and I want to raise deer, ostrich and baboy damo. Does anyone have an idea whom I should contact? Many Thanks Danney League

  4. Thanks for bringin’ this post back MM. Can’t find a “good” longganisa here in the states and you bringing this back makes me want to make some for home use. I’ve only made longganisa once or twice but can’t get the knack of it. Got to keep practicing. Thanks again.

  5. :) small in size but big in taste, what can be more satisfying than a breakfast with Vigan Longganisa plus egg, and in Vigan we serve it with lots of hand crushed tomatoes instead of vinegar, some, with bagoong too. . .

  6. Pss. I know I’m pushing this but can you get their longganisa recipe?? That would be so sweet and nice of you if you can post the recipe.

  7. Jean, I have never made longganisa or sausages for that matter so I think the recipe is a stretch…will ask around, however… Danney, not sure where one buys the live ostrich, baboy damo or deer but I do know they are farmed here…

  8. Mr MM, I hope you don’t mind me posting the recipe for Jean.

    1 kg ground pork
    2.5 tbsp salt
    1.5 tbsp sugar
    1.5 tbsp soy sauce
    2 tbsp vinegar
    2 tbsp wine
    1/8 tbsp saltpeter
    2 tsp pepper
    2 tbsp garlic
    sausage casing

    Mix everything, case, and cure for 5 to 6 days.

  9. ThePseudoshrink…thank you for posting that…maybe even I will try this one day…and have it naked…without the casing, that is… is it cured in the fridge? or outside?

  10. the vigans i find in the market nowadays i cannot buy because they seem to have more fat that meat.

  11. Yummy… When I was pregnant, I craved for Vigan longganisa, and we can’t find authentic Vigan longganisa here, we just don’t know where to find them. So we travelled all the way to Vigan and bought all the longganisa that could fill our freezer hehe. And I wanted it toasted otherwise it will not stay in. Geez.

  12. Lola used to make longaniza. Suggest you use 1 kilo finely chopped or diced pork (including 25% or more fat or “leaf” lard) instead of ground, 2 tsp.sweet or hot paprika, 1 tbsp. salt, 1 tsp. coarsely cracked pepper,1 tbsp. vinegar,1 tbsp. sugar, other desired seasonings as above, 1/2 tsp. saltpeter and chill mixture well. Add a 1/2 c. of chopped ice and stir well. Chill overnight. Pork will absorb water. Cook a tablespoon patty in a frying pan to check seasoning. Fill cleaned casing. Twist to desired size. Cure in the fridge.Can be made into patties without the casing. Lola hung the longaniza high over the smoke from the brick ovens for a couple of days.

  13. Mr. MM: That second picture makes me homesick… yeah, at home in vigan, breakfast is longganiza with sawsawan either of sliced tomatoes or sukang vigan. yum.. yum..
    Mr. Wilson Cariaga, are you from Vigan too?

  14. A word of caution on the saltpeter or salitre. I just read in Food Magazine that too much of it will cause nitrate poisoning which causes the body to be depleted of its oxygen. This causes the heart to go into overdrive to protect the brain from oxygen depletion. A maximum of 1/8 t of saltpeter per kilo of meat is the tolerable level. For home use omitting salitre altogether is recommended.

  15. Wow! That looks really good!

    I’ve never had Vigan longganisa, but I’ve heard plenty of people rave about it. May have to find some the next time I’m in the Philippines…

  16. I had the opportunity to visit Vigan, truly one of the nicest places to visit in the Philippines. Plenty of good eats too, I miss them all, Vigan longanisa, empanada sold at food stalls at the town plaza, the Tongson Royal Bibingka (absolutely fabulous), bagnet and chicacorn of different flavors!
    *stomach grumbles*

  17. Hello Marketman,

    Do you know where they farm the deers, baboy damo and ostrich so that I can contact them? I will be home in October sa Sta Rosa, Laguna for two months vacation and then fly back to Los Angeles in Dec. Ay naku have you tried hamonadong longanisa sa Binan, Laguna? Its very good too. Danney League, Loyalty Ambassador, Monarch of the Seas, Royal Caribbean Cruise Line.

  18. Unlike the sweet, sticky longanizas from elsewhere, particularly the Pampanga style, I regard the Vigan longaniza as more for the hardcore longaniza lover. It’s sour, salty pungent flavor can be somewhat of an acquired taste but to those who love it like me it’s heaven. I’ve broiled this in the oven and I’ve also grilled it stovetop with tasty results.

  19. MM,

    Add me to the list of homesick folks longing for Vigan longganisa. Should I find casings here in Korea I will make the Vigan longanisa. Thanks Pseudoshrink for the recipe.


  20. will be home this christmas season, definitely will be having vigan longganisa cause my hubby’s from there … and yes they have it with loads of tomatoes and bagoong, yummy!!!! :)

  21. MM, the burp description quickly reached my senses!! It’s SO TRUE! Unfortunately, I haven’t tried the Vigan longganisa. Instead, I’ve tasted the Pampanga sweet longganisa here in the states. Anyone out there know where I could get Vigan longganisa in SoCal pinoy restos?

  22. Wilson, you are right –hand crushed tomatoes as opposed to knife-sliced ones, really taste better. Or, at home I use a spoon and fork to “tear” the tomato into small pieces, add a little salt and water. Sarap!!

    The secret of Vigan longganisa is, I think, the Sukang Vigan whichis dark brown.

  23. Well, I guess a lot of people(including me) have tried the Vigan longganisa which they call “suka”. I don’t particularly it because it’s not tender enough for me and of course it’s a little sour. My friend from Vigan said he will bring me the hamonado type which is better than the suka. hmmm…still waiting for that take home…that will give another side to the Vigan longganisa, don’t you think?

  24. is there anyway i can order a vigan longganisa? i had been craving for this fot this since i moved to virginia?

  25. If anyone is looking for Vigan Longaniza please contact John or Mylene, 604.873.3249 to order, or u can email us at It is now available here in Lower Mainland Vancouver, BC Canada.

  26. Lucban Longaniza will be next on the production line too…… stay tuned to this site forum for updates.


  27. hello po..sobrang miss ko n talaga ang longganisa..lalo n ang Vigan longga..kaya sa pagdating namin sa pinas nagpareserve n agad ako sa tatay ko sa gawaan ng longganisa para tlagang bagong gawa..hay 10 days nalang at makakatikim nako ng vigan longganisa my FAVORITE>>>SARAPPPP>>>>>

  28. Having read through, no one seems to have mentioned having Vigan longganisa TOASTED. This is the only way we have it served at home (and the maids have to be taught to do this right). “Half-cooked” doesn’t do it. Despite its basic “soury” taste, one does need more vinegar (the stronger the better), otherwise, tomato/shallot ensalada accompanies this (sometimes, one can add salted eggs to the ensalada).

  29. Hello, I am an Ilocano so longganisa is my favorite Ilocano food in the world.

    The Vigan longganisa is one of the greatest food that I ever taste.

  30. hi!!!

    i’m in the eastcoast and i don’t know where to get saltpeter (salitre, right? )… someone can please help me…


  31. Hi fran_co. Look for Morton’s TenderQuick in the salt section of your supermarket. That’s basically salt with the nitrate mixed in the right proportion for making ham, bacon, and sausage. I understand you can use it to substitute for the salt in recipes for making ham, bacon, and sausage. But don’t take my word for it as I’ve never used it. Only heard about it. Check the box for manufacturer’s instructions. You can also google cure #1 for a list of mail-order sources in the US.



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