Hamonada Batutay

Method

1. Chill the bowl, spoon, meat, and fat for 15 minutes. Cold ingredients bind cleanly and prevent greasy sausages.
2. Combine all liquid seasonings, sugar, spices, garlic, salt, and starch if used in a small bowl.
3. Add the seasoning mixture to the meat and mix 2–3 minutes, until tacky and clinging to the bowl; stop if the fat begins to smear.
4. Fry a teaspoon-size test patty. Taste for pineapple sweetness, garlic, salt, and beef flavour, then correct the raw mixture before shaping.
5. Cover tightly and refrigerate 8–24 hours so the seasoning distributes evenly.
6. Shape into short skinless logs on baking paper, roll tightly, and chill until firm. Unwrap before cooking.
7. Place the sausages in a wide pan with 1/4 cup water. Cover and cook over medium-low heat until the water evaporates and the centres are fully cooked.
8. Uncover and brown in the rendered fat, turning often. Use moderate heat because sugar and garlic scorch easily.
9. Rest 3 minutes before serving with garlic rice, egg, tomatoes, or vinegar.