Longganisang Dugo (Blood Sausage)
Longganisang dugo is a rich and savory Filipino blood sausage made with ground pork, pork blood, spices, and fat stuffed into casings then fried or grilled until crisp and flavorful.
Servings: 25
Calories: 185kcal
Ingredients
- 1 kilo lean ground pork
- 1 kilo pork fat chopped
- 5 Tablespoons Ilocano vinegar basi (sugarcane wine) or cider vinegar
- 3 Tablespoons salt
- 1 teaspoon fine ground black pepper
- 2 cups pork blood
- 3 tablespoons sugar
- 1 teaspoon freshly ground cloves
- 1/4 teaspoon freshly ground or grated nutmeg
- 150 grams onions chopped
- 1/2 teaspoon salt peter or Prague powder
- 2 Tablespoons brown sugar
- sausage casing
Instructions
How to Make Longganisang Dugo:
- In a large mixing bowl, combine all the ingredients (pork fat, lean pork, Ilokano vinegar, salt , black pepper, pork blood, sugar, ground cloves, ground nutmeg, onion. prague power, brown sugar) except the casing. Mix well.
- In a large pan, saute the mixture by batch until half cooked. The meat will render oil as it cooks.
- Pour out the oil from each batch before cooking the next. Set aside to let cool then stuff the mixture into the casing. Tie 3 inch portions with string.
- Poach the sausages in simmering water for 3 minutes then remove at once.
- Hang the sausages to dry in the kitchen or in a dry storage area away from flies or rodents.
- To serve, fry the sausages in hot oil until crisp and browned or grill over hot coals. Makes 25
Notes
Cooking Tips: