Makes 18-20 sausages
Preparation time: 30 mins + 2 hours chilling
Cooking time: 30 mins 

• 
  500 g (1 lb) minced pork
• 200 g (1 cup) diced pork fat
• 3 tablespoons brown sugar
• 2 teaspoons salt
• Freshly ground black pepper
• 2 tablespoons finely chopped garlic
• 2 tablespoons crushed garlic
• 1 tablespoon annatto seeds
• 60 ml (¼ to ½ cup) oil
• Spring onion, to garnish (optional)

• In a mixing bowl, combine minced pork, pork fat, sugar, salt, pepper and garlic.
  

• In a small bowl, combine annatto seeds and vinegar.
  

• Press on the annatto seeds with the back of a spoon to extract the color.
  

• Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon.

• Shape into 8½-cm (4-in) sausages and roll in small pieces of wax paper.
  

• Chill for a few hours in the refrigerator.

• When ready to cook, heat oil in a wok or frying-pan.

• Unwrap the sausages and fry in batches in hot oil until fully cooked.
  

• Drain on paper towels.

• Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.

• These sausages can also be frozen until needed.

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