How to Cook Vigan Longganisa

What they say is true – Vigan Longganisa really is one of the best longganisa there is. I’m talking about the legit ones that actually came from Vigan. I’ve already tried countless longannisa here in Manila being marketed as “Vigan Longganisa” but none of these still come close to the authentic product.

I recently spent a long weekend over at Ilocos (more about that in future posts), and obviously, part of the itinerary was to go on a foodtrip. Ilocos is known for their Empanada, Bagnet, and Longganisa, which we oh so eagerly looked for during our trip. Of course, I didn’t pass the chance to take some with me home for pasalubong.

What we bought was Jeanni Piamonte’s Vigan Longganisa. It’s package already provides detailed instructions on how to prepare it the right way. Allow me to share with you how I cooked my take-home Vigan Longganisa (according to the suggested cooking instructions), which turned out to be oh so good!

Cooking Procedure:

1. If preferred, separate the longganisa pieces by cutting them with scissors. 

2. Pour the entire pack of longganisa in a pan and add just enough water to cover the longganisa. 

3. Prick the longganisa with a fork, cover, and let simmer over medium heat. (It’s important that you prick so the meat juices don’t get trapped inside the longganisa skin. I forgot to prick them before cooking and the water inside the pieces squirted when I poked holes while cooking! Be careful). 

4. Allow water to simmer until evaporated, leaving the natural oil of the meat. 

5. You may add a little bit more oil if preferred. Constantly turn the longganisa pieces until brown all over. At this point it would start to smell good! 

You can tell I'm new to the kitchen by how messy my work is.

6. Serve hot. Best had when dipped in vinegar.

And just like that I’ve become a Vigan Longganisa fan. It was garlicky, meaty, and not too sweet. I wish that I brought home more :(

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