-
1
Season the pork well with a good amount of black pepper and grey salt.
-
2
Mince the garlic and then, sprinkle with salt to help the mashing process.
-
3
Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up).
-
4
The mashed garlic flavor will spread throughout the sausage more easily than minced garlic.
-
5
Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color).
-
6
Add the chili flakes, beer, and fennel seeds and mix well.
-
7
Cover sausage in a bowl with plastic wrap and refrigerate overnight.
-
8
Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting.
-
9
Remember, you can always add more seasoning, but you can never take it away!
-
10
To form spiedini:
-
11
Preheat a grill.
-
12
Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill.
-
13
Cover a cookie sheet with aluminum foil.
-
14
Form the sausage into baseball sized meatballs and place on the cookie sheet.
-
15
To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer.
-
16
Wrap the spiedini in foil that you will use to bring them to the grill.
-
17
To Grill spiedini:
-
18
Place spiedini on the cooler part of the coals or on a medium grill.
-
19
Drizzle with olive oil.
-
20
Grill for about 10 minutes on each side, until well cooked.
