Sweet, garlicky pork-butt sausage pan-caramelized until glossy and browned.
PREP30 min
CHILL1–24 hr
COOK20–30 min
YIELDAbout 24
THE STORY
The version shaped by what was on hand.
This batch began with pork butt through the grinder and took a practical turn when coconut oil was the only oil available. A 50/50 coconut-oil and white-vinegar mix became part of the formula.
The brown sugar, paprika, and black pepper were doubled for a sweeter, deeper, more aromatic finish. Simmering first and browning in the rendered fat gives the links their signature glossy caramelization.
Method
Grind.Coarse-grind the pork butt if starting with whole meat.
Mix.Combine pork, brown sugar, garlic, soy sauce, dissolved ascorbic acid, salt, coconut oil, vinegar, pepper, and paprika. Mix until evenly distributed and slightly tacky.
Rest.Cover and refrigerate at least 1 hour or overnight.
Stuff.Stuff into casings and form short links. Refrigerate 12–24 hours to firm and lightly dry the casings.
Simmer.Prick each raw link once or twice. Add to a skillet with water halfway up the sausages and simmer until the water cooks away.
Caramelize.Continue cooking in the rendered fat, turning as needed, until browned, glossy, and cooked to a safe internal temperature of 160°F.
Refrigerate only for short-term storage; freeze extra raw links for later meals. Serve hot, especially with rice.
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