Use your hands to mix the ground pork, salt, paprika, garlic, onion, black pepper, and cayenne together in a large bowl until combined.
Divide the sausage mixture into 6 equal size portions.
Form each portion of pork into a ball then roll the pork balls between the palms of your hands to form cylinders roughly 7-inches long and 1-inch thick.
Lay each cylinder-shaped sausage onto of a piece of parchment paper then roll the sausage up tightly and twist the ends of the parchment to encase the sausage tightly.
Place the wrapped sausages into a container with a tight fitting lid then refrigerate for about 12 hours.
Take the sausages out of the refrigerator and carefully remove the parchment paper from the sausages.
Heat the oil in a large cast-iron pan or skillet over medium heat then place the sausages in the pan.
Cook the sausages, turning occasionally, until the sausages are browned and cooked through, 15 to 20 minutes.
Transfer the sausages to a paper towel lined plated to remove of any excess grease.
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