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1
In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks.
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2
Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little smeared against the meat (see Tip).
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3
Heat a tablespoon or so of oil in a small skillet over medium-high heat.
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4
Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through.
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5
Let cool slightly, then taste for seasoning.
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6
Gently mix in more salt as needed and retest if you like.
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7
Shape the remaining sausage into patties or mold around skewers to make kebabs.
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8
Cook on the stove top or a grill.
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9
You can make the sausage up to a day ahead of time.
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10
Store it covered in the refrigerator, but let it come to room temperature before cooking.
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11
The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated.
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12
Its important to keep all ingredients cool; otherwise, the fat will melt into the meat.
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13
The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first.
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14
But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).
