Butifarras Escaño

Preparation info
    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    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