Longganisa de Vigan — Luzon, Philippines

The Vigan sausage, from Ilocos Sur, is credited to the city's mestizo colonial families and is coarsely ground, heavy on garlic and Ilocos sugarcane vinegar. It is 'de recado' (savory): salty and tangy, as opposed to the sweet 'hamonado' of the south. It rules the Ilocano breakfast as longsilog: garlic fried rice plus a fried egg.

Ingredients

500 g coarsely ground pork
1 head of garlic, minced
2 tbsp sugarcane vinegar
1 tbsp salt
1 tsp sugar
1 tsp ground black pepper
natural hog casings

380–520 kcal per typical serving. Per serving of 3-4 links (~120 g) without rice; a full longsilog comes to 650-700 kcal. (estimated from the typical recipe)

Where to try it

Vigan

More history on Wikipedia: Longganisa

How it is made

Mix the pork with garlic, vinegar, salt, sugar and pepper until sticky.
Stuff into the casings, twisting 8-10 cm links, and prick each one.
Cure in the fridge overnight or freeze to keep.
Cook the links with a splash of water; once it evaporates they fry in their own fat until browned.
Serve with garlic fried rice and a fried egg (the longsilog) with spiced vinegar on the side.