Rich, savory, and irresistibly juicy, these Sticky Little Sausages are a true flavor bomb in every bite. Created by Cozy Royale, this recipe combines tender pork shoulder, braised pork skin for natural stickiness, and a bold mix of garlic, black pepper, and anchovy paste for deep, umami-packed flavor. Fried to perfection in natural lamb casings, they’re the kind of snack that disappears fast once they hit the table.
Sticky Little Sausages Recipe
The secret to their signature “sticky” texture lies in the braised pork skin, which releases natural gelatin as it cooks. This not only gives the sausages their unique mouthfeel but also helps lock in moisture for a juicy, satisfying bite. The anchovy paste adds a subtle saltiness and depth without overpowering the pork, making these sausages rich yet perfectly balanced.
Perfect for parties, game-day spreads, or as a standout appetizer, these Sticky Little Sausages are as fun to make as they are to eat. Serve them hot and sizzling straight from the pan, and watch as they become the star of your menu. With just a handful of ingredients and a straightforward method, this recipe proves that sometimes the simplest combinations deliver the biggest flavor.
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Sticky Little Sausages
Ingredients
- 10 lb pork shoulder
- 6 lb pork skin, braised (provides gelatin and the “stickiness”)
- 100 g salt
- 25 g black pepper
- 50 g fresh garlic
- 75 g anchovies, made into a paste
- 1 1/4 lb ice water
Instructions
- Grind and feed into natural lamb casings, fry, and serve.
Recipe by Cozy Royale
Photography by Michael Marquand
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