Ingredients
2 pounds ground pork or chicken (see note)
2 heads garlic mashed into a paste
1 tablespoon kosher salt use half for table salt
½ teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon paprika (see note)
½ cup brown sugar (see note)
¼ cup pineapple juice
Instructions
Prepare 24 squares (4 x 4 inches) of wax or parchment paper. You can also use cling wrap.
Mince the garlic cloves and place them in a resealable bag or in between sheets of parchment paper. Add a pinch of coarse salt (to use as an abrasive) and mash them using a hard object to make garlic paste.
Combine ground meat, garlic paste, salt, black pepper, onion powder, paprika, sugar, and pineapple juice in a mixing bowl.
Using your hands, thoroughly mix them.
Place about 2 tablespoons of the pork mixture on parchment paper. Spread it out to form a log.
Press the sides with the back of a spoon or twist the ends if you're using cling wrap. Roll it tightly.
Form the rest of the mixture into equal-sized logs. Keep them in the fridge for at least a few hours to slightly firm up.
Heat a bit of oil in a frying pan over medium heat and cook the sausages until browned and fully cooked.
Notes
Ground meat: You can use ground chicken or pork. An 80/20 lean meat-to-fat ratio keeps them moist and flavorful.
Paprika: It adds color without making it spicy. You can use regular or sweet paprika with a very mild flavor. Smoked paprika is okay, but make sure it isn't the hot variety.
Brown sugar: Feel free to reduce the amount if you don't like them sweet.