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PINUNEG is a traditional blood sausage from the Cordillera region of the Philippines, particularly among the Igorot people. It is made by stuffing cleaned pork intestines with a mixture of pork blood, and spices , then boiling it until it solidifies. #zumarang #fblifestyle | Ma Rianne
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Eater on Instagram: "It’s about time that Americans embrace blood sausage. Soondae, or blood sausage, is made in-house at Don Don in NYC (@dondon.nyc) from the blood of a whole pig, and specific pork cuts that we don’t often see in American-style butchery. The sausage tastes like a garden thanks to the medley of vegetables, jalapenos, ginger, Korean chives, and soybean paste that perfectly balances the earthiness from the blood. It’s so popular in Korea that it is frequently stocked in 7-Eleven
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