Pinuneg

What is pinuneg?

Pinuneg is a traditional Filipino blood sausage from the Igorot people. It's made by stuffing a casing made from pig's small intestine with pig's blood, minced pork fat, salt, red onions, ginger, and garlic. Pinuneg is similar to longganisa and the common sausage available in the market.

Ingredients

1 kilo lean ground pork
1 kilo pork fat chopped
5 Tablespoons Ilocano vinegar basi (sugarcane wine) or cider vinegar
3 Tablespoons salt
1 1/2 to 2 cups pork blood
1 teaspoon fine ground black pepper
3 tablespoons sugar
1 teaspoon freshly ground cloves
1/4 teaspoon freshly ground or grated nutmeg
150 grams onions chopped
1/2 teaspoon saltpeter or Prague powder
2 Tablespoons brown sugar
sausage casing or pig intestine

Instructions

In a large mixing bowl, combine all the ingredients except the casing. Mix well.
Saute the mixture by batch until half cooked. The meat will render oil as it cooks.
Pour out the oil from each batch before cooking the next. Set aside to let cool then stuff the mixture into the casing. Tie 3 inch portions with string.
Poach the sausages in simmering water for 3 minutes then remove at once.
Hang the sausages to dry in the kitchen or in a dry storage area away from flies or rodents.
To serve, fry the sausages in hot oil until crisp and browned or grill over hot coals. Makes 25