Vigan Longganisa

Vigan Longganisa Making

The ViganLongganisa is a small and plump native sausage, good for about two or three bites.It is garlicky and has a yellowish color. Although it is eaten anytime, even as a bread filling, it is traditional favored as breakfast fare together with fried eggs and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic and onions. Vigan Longganisa is said to be an influence of the Mexican salami. The tradition of making this native has existed since the period of the Spanish galleon trade. It is distinct from other Philippine sausages because of its use of the local sugar cane vinegar and Vigan-grown garlic, which are major products of the city as well.  Our objectives for this laboratory exercise are. For us to know the how to make a ViganLonganisa. To know the different ingredients use in making ViganLonganisa. And to know what is the difference between vigan longanisa and an ordinary longanisa. The materials and ingredients that are needed are:

Ingredients and Materials

·         1 kg ground pork

·         50% lean (75%)

·         50% fat (25%)

·         2 onion, finely chopped

·         4 tablespoon vinegar

·         4 tablespoon soy paste/soy sauce

·         ¼  teaspoon oyster sauce

·         ¼ teaspoon chili sauce/powder

·         ½ cup brown sugar

·         2 teaspoon Pangasinan salt or sea salt

·         2 teaspoon ground black pepper

·         2 unbeaten/beaten egg

·         3 head garlic, crushed

·         2 tbsp plain bread crumbs/baking powder

·         wax paper

·         container

·         chopping board

·         knife

·         basin

·         mortar and pestle

·         teaspoon and tablespoon

·         measuring cup

Now the procedure on making Vigan longanisa

·         In a bowl put the ground pork if it is frozen defrosts it. The ground pork needed is fresh not an old one.

·         Then chop the fresh onion well. The onion should be minced properly so that it will mix well in the ground pork.

·         Then crush the garlic. Using mortar and pestle and if you have a blender use a blender rather than mortar and pestle for the garlic to be crushed easily. The more the garlic is crushed the better the flavor it will contribute.

·         Then mix the onion and the garlic on the 1kg of meat. Using your hands if you have a gloves use gloves and if you don’t have just wash your hand. Make sure that your hand is washed well and make sure that it is clean. So that the spoilage can be avoided. Some say that if you use your hand it adds flavor.

·         And then add the ¾ cup of Sugar. And if you like sweets and if you are a sweet person just add sugar. And also if you are what you called a sweet tooth person just add sugar.

·         Then, mix them well using our hands. Make sure that the sugars are mixed well with the 1 kg of ground pork. Make sure that if you are using your hands don’t do that picking of nose are scratching.

·         Add the ¼ tbsp Spice. If you like spicy just add more spice. You can adjust the flavor based on what you like and based on what your costumer likes.

·         Add 2 ¼ tbsp. of Vinegar, 2 ½ salt, 1/3 cup of soy sauce, oyster sauce, 1 tbsp. ground black pepper, then mix them well again using our hands.

·         After, mix the 2 eggs after the mixing is done, just add 2 eggs (unbeaten egg is advisable)

·         Then add the breadcrumbs so that they can stick to flavor and add flavor as well.

·         After you fill the casing, roll the casing then seal with both end.

·         This is the finish product the rolled longanisa with the casing. As you can see in the picture there are two ways of sealing the longanisa. First the rolled ends like a candy. And the second way is with sealed end.

·         After the casing if you are going to sell the longanisa you have to pack it. This is the packed longanisa.