Garlic Sausage · Breakfast Staple
Vigan Longganisa
Photo: Valenzuela400 / Wikimedia Commons · CC BY-SA 4.0
It's packed with so much garlic and vinegar that the acidity itself was traditionally relied on to help preserve the sausage in the days before refrigeration was common.
Coarsely chopped pork is mixed heavy-handed with garlic, vinegar, and salt, stuffed into casings, and left to cure before frying in its own rendered fat. Vigan's market vendors and breakfast stalls sell it grilled or pan-fried alongside garlic rice and a fried egg.
Why it's made this way: The vinegar-forward cure reflects Ilocano cooking's broader reliance on vinegar as a preservative in a region with a long dry season, and Vigan's version is considered the definitive style nationwide.
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