Vigan Longganisa Sisig Recipe
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Are you looking for a dish featuring Vigan Longganisa? Well, make it Vigan longganisa sisig. Read further to see the recipe.

Pardon me, but I’m not a fan of Vigan Longganisa because it’s too salty and I know many people will agree with me. Well, that also includes my family.

How do I say so? When we got our Vigan Longganiza, we only cooked about 10 pieces then left the remaining ones in the freezer. The pieces were there for a week. We consumed the cheap siomai faster.

Instead of throwing them out, I thought of a better idea — make Vigan Longganisa Sisig.

Here is the recipe:


  • 10 pieces Vigan Longganisa – remove the string and separate the skin from the meat.
  • 2 medium red onion – chopped
  • 4 cloves garlic – finely minced
  • 1/2 cup mayonnaise
  • 1 tablespoon sugar
  • Ground pepper
  • 1/4 cup water
  • Oil
  • 1 egg
  • chilies (optional)

Read: Bangus and Pork Sisig


  1. Using a tablespoon of oil, fry the skin part of the longganisa until crispy. Set aside.
  2. Remove some of the oil.
  3. Saute garlic and onion.
  4. Add the meat. Mix while cooking.
  5. Add water and let it boil until the meat produces oil.
  6. Put the mayonnaise, sugar, pepper, and mix well.
  7. Add the chilies.
  8. Top with egg and mix well.
  9. Serve and enjoy.


  • When you fry the skin, it will release oil. So, it’s much better to remove some after. Otherwise, you’ll end up with oily sisig.
  • You can also add vegetables like carrots and potatoes.
  • This Vigan Longganisa Sisig is best with hot rice.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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