Name: Butifarras Escaño
Yield: Makes About 1 Dozen 6-Inch Links
Cuisine: Philippines
Ingredients: 2 pounds pork butt, coarsely chopped; 1 pound pork fatback, coarsely chopped; 1½ teaspoons freshly ground white pepper; 5 egg yolks; 2 tablespoons vegetable oil, for frying; Pork casing; 1½ tablespoons salt; 1½ teaspoons freshly ground black pepper

The Escaño recipe for butifarras stands out as a classic. Presiding over the kitchen of her son and daughter-in-law in Cebu, Tina Escaño-Unchuan demonstrated how to stuff, boil, then fry the sausages to a beautiful crisp brown. When they were ready, her son Jovie Unchuan sat down, reverently surveyed the sausages, then cut them with great care and anticipation.

The Escaños serve this for breakfast or as appetizers for cocktail parties. If you don’t want to use sausage casing, the fi