July 3, 2015

Dinuguan (Blood) Sausage

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Pork blood stew (dinuguan), is a Filipino dish I rarely eat. I cooked it once and I actually liked it. It's made with pork blood and meat, and stewed in vinegar and spices. It's usually eaten in the Philippines together with steamed white rice cakes. Recently, I've read about dinuguan made into sausages and smoked, kinda like the Spanish morcilla. What a brilliant idea!

I made dinuguan sausages adding a little rice to the mix, just like the recipe I have for morcilla but with Filipino seasonings. I love it! The process is bloody messy but it's worth making at least once.

Dinuguan Sausage
½ cup pork blood
1 cup cooked rice
1 pound finely minced skinless pork belly (ice cold)
¼ pound finely minced pork fat back (ice cold)
¼ cup palm vinegar
2 cloves garlic, chopped
1 cup chopped onion
½ tablespoon raw sugar
1½ tablespoons fish extract
hog sausage casings, washed and chilled
2 mild green finger chiles, cut into 1 inch pieces
  • In a small glass bowl, mix blood and rice; set on a bowl of ice or keep in refrigerator, covered, for 1 hour. 
  • In a medium glass bowl, mix the rest of ingredients except casings and chilies. Stir in the chilled blood and rice mixture. Add finger chilies. 
  • Stuff mixture into sausage casings, cut into desired length one at a time, tying or making a knot at both ends. 
  • To poach: heat a pan of water on low. Place sausages in freezer bag, removing air as much as possible. Submerge the bag into the hot water, and poach for 1 hour. Place a bowl on top to prevent the bah from floating to the top. 
  • Remove from bag and let cool. Keep refrigerated or frozen. To cook: slice sausages and brown in a skillet on medium heat.
If you don't like the mess in making the sausages, spoon the mixture in a glass (metal is a no no) loaf pan. Bake in a bain marie in a 300° F oven for 1 ½ hours.


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