Vigan Longganisa na Hubad
Naked Garlicky, Tangy and Savoury Filipino Sausages
What is Longganisa
It’s a Filipino sausage also known as ‘Soriso’ / ‘Tsoriso’. It’s flavoured with local spices and coloured red or yellowy/orangey colour from annatto seeds. This recipe is Vigan Longganisa na Hubad, which literally mean naked sauage. HAHA!
There are two main types of Longganisa, sweet which is called Longganisa hamonado or garlicky & savoury is Longganisa de recado. Basically one sweet & savoury and one garlicky & savoury. Here’s my Longganisa Hamonado Recipe
There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. The most widely known longganisa variant in Philippine cuisine is the Pampanga longganisa, because it is commercially mass-produced. (from Wikipedia)
Vigan Longganisa de Recado is named after Vigan City in Ilocos Sur, Philippines. It’s also known as Ilocos longganisa. This longganisa is garlicky, tangy and savoury. There’s nothing vegan or plant base about this sausage. It’s pork with a percentage of pork fat, the fat helps with making sure that it stays juicy when cooking because it normally doesn’t have an extender or anything to bind them together. This sausage is also a key ingredient to Ilocos Empanada and Vigan Empanada.
Swap it & Common Questions
Mince pork – I used the 8 percent minced pork from the grocery shop. You can mince your own too. Ideally you want at least 10-20% pork fat.
I don’t eat pork – you can use minced chicken too or beef.
Vinegar – I used Iloco vinegar, I bought mine from the Filipino shop in Earls Court. There are 3 Filipino shops there. There are also 2 Filipino shops in Harrow Road and maybe in Chinatown, Long Fung or New Loon Moon.
Can I use annatto powder – yes you can, just make sure you mix it in the meat well to even out the colour.
Wrapper – I used baking paper which worked better for me. I also tried printing paper but that didn’t work out well as the liquid soaked the paper which was difficult to take off when the meat was frozen. You can also use parchment paper too.
I hope that you will enjoy this recipe. I would love to hear from you, send me a comment below and tell me what you think of the recipe.
Ingredients
Cooking
Wrapper
Instructions
In a large bowl add all of the ingredients. Mix them well until incorporated. Then, marinate the mixture for 1 hour or overnight.
Cut out some parchment paper or baking paper. In the video I went for the size 12cm x 12cm but you can cut out any size you like. Read more about the paper I used above.
Once the meat is marinated, roll them into the paper that you cut out, pushing the meat on each end. Put them in a container or bag and freeze them overnight to keep the shape.
When frying the longganisa, unwrap them and place them into a frying pan. Add a little water, enough to cover the bottom of the pan and 2 tablespoons of cooking oil. Let it cook with the lid on, on medium heat until the water dissolves. Fry the longganisa on each side until they turn golden brown.
Serve the longganisa in a sausage bun or with garlic rice and fried eggs.
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