We took a few weeks off from our sausage making so now it’s time to jump back in with one of our favorites…longanisa or longaniza.  There are several varieties of longanisa depending on what country you happen to be in at the time.  It can be chorizo-like, it can be cured or dried and cured, it can be sweet or it can be spicy or it can be both.  It’s a sausage with no real clear identity.  We went with the sweet variety since it our favorite.  Longanisa is a very easy sausage to make and although traditionally you would stuff this in a casing it is also great loose to eat with some scrambled eggs or add to a tortilla or a bowl of rice.