How to Make Dinuguan Sausage (Smoked Pork Blood Sausage)
Servings: 25
Ingredients
- 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
Instructions
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.