Prepare the spices. Mince garlic and onion if you haven't done it yet. Mince pork fat and set aside.
Mix all the the prepared ingredients, except the pork blood together with the ground pork.
Then add the pork blood and mix it well. Let the mixture marinade for 1 to 2 hours.
Add 1 cup of flour before stuffing the mixture in the sausage casing.
Stuff sausage casing with the dinuguan/longganisa mixture.
If you already have a mechanical sausage stuffer, the better, otherwise you can research the internet to stuff the sausage casing without the sausage stuffer.
Hang sausages in a cool shaded area and let it dry for at least 2 hours.
Smoke sausages for at least 1 to 2 hours.
Saute some onions then add about 1 cup of water. Add bay leaves, green chilies and then the sausages.
Simmer until the liquid evaporates. Fry sausages on their own fat until the skin is crispy brown.