Aloha Everyone My wife and I did our first Sausage last week…Venison. Sorry no views on that one. Just to be sure we could do another successful sausage again we decided to do a Filipino sausage that is known as Longanisa. There are many regions in the Philippines that make their version of Longanisa. Our version is the Ilokano version, a sausage known for its vinegar/garlic traits. Normally the sausage is packed with bits of pure fat, but I am at the age that I need to watch my fat intake and cholesterol level. I minimized the amount of fat in the sausage and skipped adding the fatback in the recipe we used. All in all, the sausage had the taste I was trying to recreate and was healthier. Here are some of the pictures of the Longanisa. Pre grind Through coarse die Roped Linked Thanks for taking time to check my Q-View.