There are lots of kinds of sausages available in the Philippines, and I enjoy many of them. A few examples – longanissa, chorizo, and others. One thing that is different, though, is that they are almost all sweet to some extent. Over the years, I have gotten used to eating these sweet sausages, and even enjoy them. I have long enjoyed longanissa, even when we lived in the States and bought it from some Filipino stores there.
In addition to those Filipino style sausages, there are also several suppliers in Davao that have European sausages. Things like Italian Sausage, Bratwurst, Hungarian Sausage, Schublig and others. Although these have a different flavor than the sausages that I grew up with in America, they make a nice meal too. Since these European sausages are generally not sweet, they make for a change from the Filipino style sausages.
Over the past few weeks, though, I have been tired of the sausages that are available here, and have been longing for some of the sausage products that I remember from the States. I particularly enjoy breakfast sausage (the kind with sage in it) from the States. That is totally unavailable here, as far as I have ever been able to find. Primarily you find the sweet sausages, and more recently there are a number of the European outlets. I have always enjoyed the breakfast sausage, though, and I mentioned that to Feyma last week.
A few days ago, I was doing some searching on the Internet about sausage and I found a number of sites about how to make sausage yourself! You can prepare it with ground pork and different spices, and then you can stuff it into casings (primarily made from intestines of different animals), or you can prepare it and enjoy it as bulk sausage (not stuffed into casings). The stuffing part seems a little complicated, based on the websites that I saw. Also, it would seem that it’s going to be hard to find the intestinal casings (although we have not tried to find them). The bulk sausage would be the same flavor anyway, so no big deal. One of the sites that I visited had a recipe for American style breakfast sausage (with sage), so I printed it out and gave it to Feyma. Within just a couple of hours she had made a pound of breakfast sausage, and cooked a small patty for me to try! Wow! It tasted just like what I remembered from the States!
In addition to the breakfast sausage, I found recipes for Italian Sausage, Bratwurst, and all kinds of sausages! Feyma made 3 or 4 different varieties already and they are excellent! On some of the sausages, they are available in the European delis around town, but at a super premium price! Feyma made them and they tasted virtually identical to what we could buy, and for a tiny fraction of the price! So, now, our plan is to choose the types of sausage that we like, make maybe 5 kilos of each of our favorites, and freeze them in single serving portions. That way, we can enjoy meats that we find tasty (and are not available here in some instances), save money in doing so, and it’s very convenient too!
If you have favorite foods that you miss from “back home” wherever that is, check on the net for ways to prepare what you miss and enjoy! On some of the items, we found that they call for spices that are not available here, but if you just do a Google search for “Substitute” and the name of the spice, you will find recommendations of other spices or combinations of spices that you can substitute, and they actually work!
Enjoy! Bon apetit!