Vigan Longganisa Sisig Recipe
Ringo | 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
- 1 egg
- Chilies (Optional)
- Using a tablespoon of oil, fry the skin part of the longganisa until crispy. Set aside.
- Saute garlic and onion.
- Add the meat. Mix while cooking.
- Add water and let it boil until the meat produces oil.
- Add mayonnaise, sugar, pepper and mix.
- Add chilies. My nieces doesn’t want chilly dishes. So, I didn’t put any.
- Top with egg.