The Filipino version, longganisa, is a local sausage commonly served for breakfast with a fried egg and fried rice. The sausage is a derivative of the Spanish sausage longaniza, and has many different kinds which are known after the town or province in which they came from. The two main categories are sweet longganisa (hamonado) and garlicky & salty longganisa (derecado).
The best method of cooking longganisa is to firstly boil them in a little bit of water over medium heat. They don’t need to be submerged, just add enough water to reach about a quarter high of the sausage. Once you’ve covered the pan and the water is almost gone, remove the lid and decide whether or not you want to add more cooking oil. Then allow the longganisa to cook, ensuring you turn them from time to time until both sides are browned and the sugar from inside the sausage has caramelized.