Vigan longganisa

Vigan longganisa

My Feast
Chris Chen

This is the baby brother of the chorizo. It’s a bite-sized sausage with a unique Filipino flavour. I was lucky enough to be invited into a small factory to assist in the manufacture of these little sausages. The recipe is a tightly held secret, but with a bit of prodding I was given enough clues to create my own version. When cooking these sausages, place them in a pot with a little bit of water and boil them. Once the water has evaporated, the oil from within the sausage will be enough to cook it.


Quantity Ingredient
800g boneless lean pork shoulder, coarsely ground
400g pork fat, coarsely ground
garlic, minced
60g soft brown sugar
2 teaspoons sweet paprika
1 1/2 teaspoons salt
1 teaspoon coarsely cracked black pepper
1 teaspoon chilli, (optional)
1/2 teaspoon ground bay leaf, finely chopped
or 1 bay leaf, finely chopped
80ml apple cider vinegar
60ml see method for ingredients
60ml sweet soy sauce
thin natural sausage casings,, soaked in cold water for 1 hour
vegetable oil, for cooking, (optional)


  1. Place all of the ingredients, except the casings, in a large bowl and, using very clean hands, combine well. Cover and refrigerate for 1 hour.
  2. Using a piping bag fitted with a 16 mm wide nozzle, fill the casings, being careful not to overfill or the sausages will burst upon cooking. Tie the ends of the filled casings with kitchen twine, then twist at 10 cm intervals to form a link of sausages.
  3. Place the sausages in a sealed container in the crisper compartment of the refrigerator for 2–5 days.
  4. To cook, place the desired amount of sausages in a heavy-based frying pan and add 1 cm of water to the pan. Simmer over medium heat for about 10 minutes or until the water evaporates. Prick the sausages with a fork, then allow to cook in their own fat for 3–5 minutes or until the skin caramelises and turns reddish brown, adding a little oil to the pan if necessary.
  5. Vigan longganisa is great served with garlic rice, fried or scrambled eggs and sliced tomatoes with spicy vinegar on the side.


  • Alternatively sausages can be hung over a brick oven for 3–5 days to cure.
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