Longganisa

Longganisa, like Tocino, is a kapampangan cuisine. Its another form of curing meat. Well, its a sausage. But it is sweet, not salty like other sausages. I am not as fond of longganisa, as much as tocino. But I remember that there is a slightly different longganisa, its called skinless longganisa. Skinless meaning it doesn't have the casing. I prefer this kind of longganisa. Probably because when cooked, the fatty parts are cooked more with the direct heat than ones with the casing. Longganisa is eaten with rice. Some people has vinegar or chopped tomato on the side.