Dinuguan Sausage

I had a post here in PB before about “dinuguan” . I thought dinuguan versions will only depend on the regional style of cooking. However, I have seen another version of how dinuguan is presented…in a form of a sausage and it was fried.

The sausage looked like the shape and size of the common longaniza in the market but its color is dark, the color of dinuguan sauce. At first I was hesitant to ingest it because I am not accustomed to this. Honestly I find it weird because I was really wondering if the stuffing inside is really dinuguan because how could the sauce and the meat achieve the form of a sausage and I had the impression that if I poked my fork through the sausage skin the dinuguan sauce will ooze out. Anyways, I am adventurous so a touched it using my fork and it has the same quality of the regular sausage thus this is an assurance that no sauce will ooze out. I cut a piece and put it in my mouth and started chewing.

The taste is like dinuguan with rice. I asked my friend how she made it because I was wondering if it has rice inside. And she told me the stuffing is dinuguan with pounded malagkit (glutinous) rice.

My verdict, I prefer the traditional version.