Skinless homemade Vigan Longganisa solved my craving for the real thing.
I have always loved Vigan Longganisa. I remember when i was a kid, my mornings had been extra wonderful by default whenever we are having it for breakfast. I have prodded my childhood yaya back then to find out how to make easy, skinless homemade Vigan Longganisa for me so I can always eat it and even bring it to school for lunch baon. Pero she is Waray daw, and not an Ilocana so how can she know?
Anyway, fast forward to when I had my own family, i started buying Vigan Longganisa from specialty stores. Those in the supermarkets are hit and miss –most of those that claim to be authentic Vigan longganisa hardly tasted like the real thing. Well except for the one brand that we love — SONSI. But it can be expensive though, and lately I dont see it in my favorite supermarket’s frozen section anymore.
So here I am, craving for Vigan Longganisa, and hunting for an easy homemade vigan longganisa recipe. I was willing to experiment and fail just to get a good recipe that I can make from time to time.
Easy skinless homemade Vigan longganisa
While I was asking around my Ilocano friends and researching the world wide web, i was surprised that the ingredients for this longaniza are not hard to find. Well except for the Pig Intestine Casing, but one of my Aunts-in-law told me I can always make a skinless version if i do not have the access and the time to get sausage casing. So sige go na tayo sa skinless. I even love longganisang hubad anyway!
So for those of you who are interested to make easy skinless homemade Vigan longganisa at home, ill be sharing with you the recipe that I have tested. The seasoning of course you can adjust but ill just be including the baseline level of seasoning as I have tried it.
After kneading through your mixture, i suggest you fry a small amount of longganisa mixture. Taste it and adjust the seasoning as needed. We have different taste levels, what is Ok for me may be bland or salty for you. So the best solution, as in cooking any dish, is to start with just a wee bit and adjust to taste. Mahirap magkalas sa pagkabalot once you discover that the taste is not to your liking pala.
As for the ground pork, i suggest use some that has fat versus the extra lean ground pork so that your longganisa will be juicy (yes I know, unhealthy so just eat it once a month if you can resist).
Anyhow, for newbie cooking mamas, here is the recipe for easy Vigan Longganisa —
Skinless Vigan Longganisa
Surprisingly, the ingredients are easy to find wherever you are in the country. I mean you do not have to be in Ilocandia to buy the ingredients needed for this longganisa.
Ingredients:
500 grams ground pork
1 tbsp Cane Vinegar
1/2 tsp paprika
1/2 tbsp salt
1/2 tbsp ground pepper (coarse)
1 head of garlic finely chopped
Half a small onion finely chopped
1 tsp annato (atsuete) powder
1/2 tbsp sugar
1 1/2 tbsp cornstarch
2 tbsp soy sauce
You will also need wax paper cut into squares or you may use ice candy wrappers too if you have it at home.
Easy homemade Vigan longganisa recipe:
Mix all the ingredients in a bowl. Use your hands to mix and knead through your whole mixture.
I encourage you to use your hands when mixing all your ingredients. It makes for a better distribution of ingredients and an even better tasting longganisa.
As mentioned above, i strongly recommend that you do a taste test prior to wrapping all your longganiza. Heat a small amount of oil, fry a small tablespoon of the mixture. Taste the cooked mixture and adjust seasoning accordingly.
Once you are fine with the taste of your longganiza, you can then roll them in wax paper like this:
Easy homemade skinless Vigan Longganisa.
Now put all your longganiza in a sealed container and refrigerate for three days so it can properly cure. After three days you can cook it already, or freeze to store.
Homemade skinless Vigan longganisa can be stored in the freezer and thawed on the day you will be cooking it.
Using Ice Candy Wrappers:
If you are up to the challenge and you want to use ice candy wrappers instead of wax paper then funnel the mixture into your ice candy bags. Poke some holes on it using a fork. Tie it altogether and place under direct sunlight for two hours so that the fat can melt and be drained from the sausage. You can then refrigerate your mixture for two days, and then freeze to store. When you are about to cook, just remove the plastic wrap, thaw and fry.
My mornings are happier whenever I have Vigan Longganisa for breakfast.
This is best served with atchara and fresh sliced tomatoes, with fried rice of course. Hope you like it!
As for the cost, i spent less than 150 for this. Actually I only had to buy the ground meat since most of the ingredients are party staples. Half a kilo of ground pork ranger from 100-110.00. Factor in the other ingredients then you wont spend more than P150.00 for a yield of two dozen skinless longganiza pieces.
So what are you waiting for, give it a try and let me know how it turned out 🙂
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