Longganisa Making

Vigan Longganisa Making

       This is from my subject AGSC 6 or Meat Processing.

            Longganisa are popular Pinoy breakfast, there are various versions that defends on regional location. Vigan and Lucban longganisa are garlicky, Pampanga version are sweet. Some are made with beef or chicken instead of pork. And of course they come also with out the casing or skinless version. Vigan longganisa are garlicky, sourly and salty with the distinct pungent aroma even in its uncooked state. It is made up of lean pork meat compared to Pampanga version which are sweet.

           

           Vigan longgnisa are not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the manangs of this old City.

           Here are the materials and procedure in making the Vigan Longganisa.

Materials/Ingredients

• ·         1 kg ground pork (50% fat)
• ·         3 head garlic (crushed)
• ·         2 onion (finely chopped)
• ·         4 tbsp vinegar
• ·         4 tbsp soy paste
• ·         ¼ tsp oyster sauce
• ·         ¼ tsp chilli sauce/powder
• ·         ½ cup brown sugar
• ·         2 tsp Pangasinan salt
• ·         2 tsp ground pepper
• ·         2 unbeaten or beaten egg
• ·         2 tbsp plain Bread crumbs/baking powder
• ·         Wax paper (skinless Longganisa)

Procedure

1.      1. Combine everything in a bowl, except egg and bread crumbs.

1.      2. Mix it well.

1.      3. Refrigerate it for at least 1 hour for maximum flavor absorption before wrapping.

1.      4. After refrigerated it, mix the egg and the bread crumbs.

1.      5. Wrapped it in a clean Wax paper.

1.      6. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure.

                In my experience in making Longganisa it is better to refrigerate it for 3-5 days to enhance more the flavor of the Longganisa.

      Thats all .. Thank You !!