Making Filipino Blood Sausage from Scratch (Pinuneg with Erwan Heussaff)

Pinuneg is an underrated blood sausage that is commonly found in the northern provinces of the Philippines. It is a delicacy traditionally made by the indigenous people of the Cordillera Mountains (Igorots). Erwan Heussaff is back to cook his own version of pinuneg in our makeshift kitchen as we renovate our new studio setup for the year. Have you tried to make your own sausage at home? Watch the full process of making pinuneg now!

PINUNEG
2 liters of pork blood
1 kg of red onions
300g of minced garlic
5g white pepper
20g salt
1 kg of mixed offal (intestines, pork face, etc)
intestines for stuffing
strawberries
cherry tomatoes

Jump to:
(0:00) Intro
(2:00) Making Pinuneg
(12:20) Taste Test
(13:17) Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at [email protected]

The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng
Alyssa Gwyneth King

Social Media:
  / featrmedia  
  / featrmedia  
  / featrmedia  

  / erwan  
  / erwanheussaff