Longganisa Dugo (Blood Sausage)
Servings: 25
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
- 1 1/2 to 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 saltpeter or Prague powder
- 2 Tablespoons brown sugar
- sausage casing
Instructions
How to cook longganisa dugo:
- In a large mixing bowl, combine all the ingredients 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