Batdaki

Batdaki refers to a traditional Filipino dish, primarily associated with the Kapampangan people of the Philippines. It is a type of blood sausage, similar in concept to black pudding or blood sausage found in other cuisines. The primary ingredient in batdaki is pork blood, which is seasoned and then typically stuffed into a casing, often derived from the intestines of the pig.

The preparation involves meticulously cleaning the pig's intestines to serve as the casing. The blood is then mixed with a combination of aromatics and spices, which can vary by household or region but commonly include garlic, onions, vinegar, and sometimes chili peppers for a bit of heat. Some recipes may also incorporate finely chopped pork meat or fat for added texture and flavor. Once the filling is prepared, it is carefully placed into the casings and the ends are tied securely.

The batdaki is then cooked, usually by simmering or boiling in water until it is firm and thoroughly cooked. The resulting sausage has a rich, savory, and often slightly tangy flavor profile due to the vinegar and blood. It is typically served sliced and can be enjoyed on its own, fried until crispy, or incorporated into other dishes. Batdaki is considered a delicacy and a significant part of Kapampangan culinary heritage, often prepared for special occasions and gatherings.