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Dinuguan Longganisa
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5 from 1 vote

How to Make Dinuguan Sausage (Smoked Pork Blood Sausage)

Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 25
Author: Manny


  • 2 heads garlic mince or chop into fine pieces
  • 2 medium sized red onion chopped
  • 2 Tbsp. crushed black pepper
  • 1 kilo ground pork
  • 1 kilo pre-boiled pork fat
  • 1 cup patis or fermented fish sauce
  • 7 leaves bay leaves or laurel leaves
  • 6 pieces mild green chilis
  • or siling pangsigang
  • 1/4 cup brown sugar
  • 2 cups pure pork blood
  • 1 cup sukang Iloko or pure sugar cane vinegar balsamic vinegar can be used as substitute
  • 1 cup flour
  • sausage casing


    How to make Dinuguan Sausage or Pork Blood Sausage:

    • 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.