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!PINUNEG2 liters of pork blood1 kg of red onions300g of minced garlic5g white pepper20g salt1 kg of mixed offal (intestines, pork face, etc)intestines for stuffing strawberriescherry tomatoesJump 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 StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantInterns:Patricia Beatrice Te SengAlyssa Gwyneth KingSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff