Chorizo de Cebu

Chorizo de Cebu, or Cebuano sausage, is similar to the longganisa that most Filipinos love but only a little bit sweeter. Good thing that it's meatier with less fat. Although most want it it grilled, I want it fried so that the sugar caramelised and the sausage becomes sticky. When it is cooked, the curing mix of salt and phosphate elevates it to a new level. In fact, the sticky residue is what I used to flavor the rice.