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Longganisa Dugo (Blood Sausage)

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Pork Sausage
Cuisine: Filipino
Servings: 25
Author: Manny


  • 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


    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