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Vigan Longganisa Sisig Recipe

Vigan Longganisa Sisig Recipe

| On 22, Mar 2014

Pardon me. But, my reviews are just based on my preferences. I don’t follow what people say. I think the Vigan Longganisa is too salty. I love the garlicky flavor and soft property of the sausage. I just can’t stand too much salt. Without asking my brothers and sisters I think they agree with me. Why I said so? Because we only consumed about seven to ten pieces of longganisa and the rest were left in the freezer for about a week — a thing that is very unusual to a family with large number.

To get rid of the saltiness, I cooked it my favorite way… SISIG!


  • 10 pieces Vigan Longganisa – Remove the string and separate the skin from the meat.
  • 2 medium onion – chopped
  • 4 cloves garlic – finely miced
  • 1/2 cup mayonnaise
  • 1 tablespoon sugar
  • Ground pepper
  • 1/4 cup water
  • Oil
  • 1 egg
  • Chilies (Optional)


  1. Using a tablespoon of oil, fry the skin part of the longganisa until crispy. Set aside.
  2. Saute garlic and onion.
  3. Add the meat. Mix while cooking.
  4. Add water and let it boil until the meat produces oil.
  5. Add mayonnaise, sugar, pepper and mix.
  6. Add chilies. My nieces doesn’t want chilly dishes. So, I didn’t put any.
  7. Top with egg.
  8. Serve

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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