Ingredients
]For the marinade
1/2 cup brown sugar
4 tablespoons Worcestershire sauce
4 teaspoons fine salt
2 tablespoons liquid seasoning
1 tablespoon hot sauce
1 tablespoon garlic, minced
1 teaspoon freshly cracked black peppercorns
1 kilo ground chicken
200 grams ground pork fat
vegetable oil for frying
garlic rice and scrambled eggs, to serve (optional)
Directions
1. Make the marinade: In a large bowl, mix together all ingredients.
2. Add ground chicken and pork fat; mix thoroughly by hand. Form into thin logs and wrap each sausage in wax paper if desired. Marinate in the refrigerator for 3 hours or overnight. Drain marinade, place sausages in a covered container, and store in the freezer until ready to cook.
3. When ready to cook, thaw sausages. Heat about 1 tablespoon oil in a frying pan. Fry a few sausages at a time for 6 to 8 minutes or until sausages are cooked through. Serve with garlic rice and scrambled eggs, if desired.
