Ingredients
1.3 kg ground pork
2 tsp smoked paprika
2 tsp brown sugar
2 tsp SIDS SALT & PEPPER
½ tsp chilli flakes
½ tsp ground allspice
½ tsp ground nutmeg
2 tsp onion powder
1 tsp garlic powder
1 tsp chopped marjoram (or oregano)
1 tsp ground sage
Pinch cayenne pepper (or more to taste)
1 tsp dry thyme
Directions
Mix the SIDS SALT & PEPPER and spices together until well combined.
Add ground pork to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage. Cover and place in the fridge for an hour or two or preferably overnight for the flavours to blend together.
Form into 85 g patties and fry to lightly golden brown.
If freezing the sausage, place each patty between 2 pieces of wax paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.
