PINUNEG

Is an Igorot sausage. Similar

to the longganisa and the
common sausage available in
the market.

Whenever a pig is butchered for

an ibaloy ritual, the intestines and
blood are used to make this dish.

Ingredients & Materials

1 kilo lean ground 1 cup of minced red 1 tablespoon of salt A cooking

pork onion 1 teaspoon of container.
1/2 to 2 cups pork 1/4 cup of minced powdered 2 5-inch clean
blood ginger peppermint hard fiber
2 ft intact and 1 cup of chopped 1 1/2 liter of water threads, for
cleaned large leeks (optional) 1 cup of chopped tying the ends of
intestine of pig 1/2 cup of minced leeks (optional) the intestine
garlic

Instructions
Instructions
MIX THE INGREDIENTS
In a large mixing bowl, combine all the ingredients
except the intestine. Mix well.

STUFF THE INTESTINE

Tie close one end of the intestine with one thread (do
not use rubber, nylon or any material that melts on
boiling water), then with your hands, fill in all the
mixture inside the intestine tube. The intestine
should inflate to its size. Close the mouth (open end)
of the intestine by tying it with the other thread.

COOK IT
Put the thing into the cooking container in a circular
or spiral way and pour into the 1 1/2 liter of water and
cook it. If you want to serve the broth then you can
add 1 tablespoon of salt (amount of salt still depend
upon your discretion). Boil the Pinuneg for 30 to 35
minutes.

SERVING
After cooking, take out your pinuneg from the
container and put it on a big plate. Slice it crosswise
making some sausages or just in 2-cms thickness.
You may fill cups with the broth and add leeks.
Pinuneg is best eaten with rice during meal time.