Longaniza

This is Romy’s recipe, and it astonishes me how closely it approximates the taste of my grandmother’s longaniza. Since grinders weren’t available in my grandmother’s time, she had to cut the meat and the fatback by hand, and this texture is what gives it its authenticity.

You can serve this sausage either in the casing or loose, which we call hubad (which literally means naked). My grandmother served her longaniza hubad when I was growing up as part of the classic Filipino breakfast