All Meat Filipino Food Recipes

1 kilo lean ground pork
1 kilo pork fat, chopped
5 tablespoons Ilocano vinegar, basi (sugarcane wine) or cider vinegar
3 tablespoons salt
1 teaspoon fine ground black pepper
1 -1/2- 2 cups blood
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

• In a large mixing bowl, combine all the ingredients except the casing. Mix
  well.

• In a large pan, 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 3inch
  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

[tag]blood,sausage[/tag]