Ingredients (Makes 4 big sandwiches)

For the pork sausages (“sosigs”)

• 1 lb (450 g) ground pork

• 4 cloves black garlic, mashed

• ½ small red onion, finely grated or minced

• 1 tsp smoked paprika

• 1 tsp dried sage

• ½ tsp black pepper

• 1 tsp salt

• 1–2 tbsp breadcrumbs (optional, for texture)

• 1 tbsp Worcestershire sauce

• 1 tsp mustard (any kind)

For the crispy white fried onions

• 1 large white onion, thinly sliced

• ½ cup flour

• ½ tsp salt

• ½ tsp paprika

• Oil for frying

For serving

• Thick slices tiger bread (also called Dutch crunch bread)

• Your favorite brown sauce (HP-style)

• Butter (optional)

🧑‍🍳 Instructions

1. Make the pork sosigs

1. In a bowl, mix ground pork with black garlic, grated red onion, spices, salt, Worcestershire, mustard, and breadcrumbs.

2. Mix gently until well combined (don’t overwork the meat).

3. Form into 4 sausage-shaped logs or patties.

4. Pan-fry in a little oil over medium heat, about 4–5 minutes per side, until browned and cooked through.

   • You can also grill or oven-bake them.

2. Make the white fried onions

1. Toss sliced white onions with flour, salt, and paprika.

2. Heat about ½ inch of oil in a skillet.

3. Fry onions in batches until golden and crisp (2–3 minutes).

4. Drain on paper towels.

3. Assemble

1. Lightly toast or warm the tiger bread.

2. Spread with butter (optional).

3. Lay a hot pork sosig on each piece.

4. Add a generous handful of crispy fried white onions.

5. Drizzle properly with brown sauce — don’t be shy.

6. Top with the second slice of tiger bread and press lightly.

🍽️ Serve With

• Thick-cut chips

• Pickled onions

• A cold pint

• Coleslaw or mustard slaw

🔥 Variations (Alan-style upgrades)

• Extra black garlic glaze: Mash 2 cloves black garlic + 1 tsp honey + splash of soy → brush on sausages while cooking.

• Sticky red onion layer: Sauté red onions with a splash of vinegar + sugar.

• Tiger bread toastie: Press the whole sandwich in a panini press.