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!
Yes! We have also made breakfast sausage for the same reasons! So yummy! I have also made a Mexican chirizo. We have found that, although we enjoy the food here, for a real taste of home, we make it ourselves. When we want pork to have a different flavor, we make carnitas.
Bob,
With the talk of sausage, I have an interesting story. Last July/August while I was there, I ate sausage a lot, 2 times at Euro Bakery I had bratwurst, Hungarian sausage at De Bonde Ko, and Veal sausage at the Swiss deli. A few days later, in the market I saw a package of veal sausage. The packaging looked like the Swiss Deli's sign, red and white vertical stripes. I picked up the package to read the ingredients. It had chicken and pork, NO VEAL. I wanted to go to the Swiss deli and find out if their veal sausage had veal. Either way it was delicious as was all the rest. When will the Martin sausage be available for purchase at the local market?
Hi AmericanLola – Yep, I know that you make a lot of stuff to bring the taste of America to the Philippines! Whenever we have gotten together with you and Ed, the talk always seems to turn to food, and making your own stuff! I still want to try some of those corn tortillas!
Hi Bruce – Ha ha.. that's funny about the "veal-less veal sausages"! Martin sausage in the market? Ha ha… it ain't gonna happen!
Bob,
If you get a chance, find out if the sausage in the market is made by Swiss Deli. Also if you can, find out if their veal sausage has veal.
i DREAM OF A SAUSAGE BREAKFAST, COME ON BOB WITH ALL THAT KNOWLEDGE NOW COME OVER AND LETS MAKE A SAUSAGE SANDWHICH
Hi Bruce – The sausage that you find in the stores like Gaisano and others is not from Swiss Deli. It is from a company in Manila. Their logo indeed is similar to Swiss Deli's logo.
Hi John – I don't know if British sausage is the same as ours in the USA or not. You would be more than welcome to try some next time you come over to visit! In the States, we would never make a sandwich with breakfast sausage! That is un-natural, John! 😆 What about the beef bangers at Swiss? Would that be considered sausage in the UK?
The country sausage at Pancake House tastes like the breakfast sausage back home (although it looks quite different).
Hi kikas_head – Thanks for letting me know! I'll give them a try sometime!
Hi Bob
We buy our breakfast sausage at the local small town grocery in those foam plates wrapped in plastic just like burger and most other meats. Usually just make patties out of it but loose packed like that is perfect for making sausage gravy. Mom and dad used to have a Bed & Breakfast sausage gravy and home made biscuits were a favorite.
John H
hi bob , it would not be an egg mcmuffin with out the sausage , thats a breakfast sandwich. with a big cup of coffee ,i make them at home cheaper than mc dos.
Hi Cathy – You are welcome for breakfast anytime! You bring the eggs, OK? 😆
Hi John H – That is what we do, just make patties out of the meat, it works great, and tastes great too!
Hi ken – You're right! I had a "homemade" egg mcmuffin the other day, and it was super!
Bob, how about a breakfast get-together? 🙂
Making your own sausages is actually safer and healthier because you don't have to use the preservatives they use in commercial products. The same goes with tocino and tapa.
My wife makes her own longanissa sausages and we get the intestine casing from our local butcher, so I guess most butchers stock this. My wife also uses the net to research and refine her recipies, now all her Philippino friends are asking her to make longanissa, tocino etc as her cooking is better than bought products. Always great smells coming from the kitchen.
Hi anthony – Sounds delicious! Will you be sending me a care package then? 😆
Hi Bob – Have recently sent Christmas boxes to relatives in Biliran. The most requestd foodstuff they want is canned baked beans, ha ha. With all the great tasting food they have available they want baked beans!!! 😕
Hahaha, I'm in the opposite situation. I have a hard time finding a Chorizo Pinoy style, just the regular one, here in Virginia. There are some sausages in a pinoy store but it seems not the same taste.
Hi Anthony – The grass is always greener on the other side of the fence, right?
Hi Mady – I understand your feelings on that! We were in your boat when we lived in the States too! 😆
Hi Boss,
I've always been experimenting in my kitchen and I have no idea if i am improving or not..lucky me though, Carlo eats whatever I cooked :D…hahaha.
But anyway, I salute Maam Feym..I miss her cookings too.
Hi Gladys – If Carlo eats your cooking without complaint, he must be happy with it! Congratulations on that! 😉
I might have to try the breakfast sausage thing. One thing for me that I miss from the states is Miracle Whip. Yes they sell it over here but it's got extra added sweeteners both natural and unnatural and does not share an inkling of the taste that US made Miracle Whip has. Well I found a recipie on the web, it was close but not quite what I remember… so I experimented and bingo! Came up with a workable substitute that tastes like the real thing. One thing I used to enjoy making was my own mustard, but I can't find mustard seed over here. Keep up with my blog because I will be posting some of the substitute recipies that I can find and doctor to make them better.
Hi Louis – I'll be looking forward to some of your substitute recipes! Feyma is into that too, and enjoys experimenting!