Filipino-Style Chorizo

This was my favorite cured meat when I was a kid: a chubby little sausage, sticky-sweet from the juices caramelizing in the pan, each bite dunked into suka at bawang and followed by a mouthful of hot rice. Two links were just enough. Longganisa is a cousin to chorizo and has countless preparations; I put brown sugar and soy sauce in mine, a union of salt and sweet. You get some sting from the garlic vinegar, and paprika brings a hint of smoke. I like the snap of a sausage casing, but you ca