To begin, set up a clean workstation with a large mixing bowl. Add the ground pork to the bowl, ensuring it contains a good amount of fat for a moist, flavourful sausage. Fat should ideally make up about 20-25% of the mixture.

Add the minced garlic, paprika, annatto, cumin, oregano, black pepper, and cayenne (if using) to the ground pork. Mix thoroughly using your hands for even distribution. Massage the spices into the meat for 2-3 minutes to allow the flavours to meld.

Pour in the vinegar, salt, and sugar. Continue mixing until the ingredients are fully incorporated. The vinegar adds tang and helps preserve the sausage while the sugar balances the spices. If the mixture feels too dry, add a tablespoon of water.

Rinse the sausage casings under cool water, removing any residual salt. Ensure the casings are pliable by soaking them in warm water for at least 30 minutes. This step is crucial for ease of stuffing.

Set up a sausage stuffer or use a piping bag fitted with a wide nozzle. Carefully thread the casing onto the nozzle, leaving a few inches hanging off the end to tie a knot. Begin stuffing the casing with the meat mixture, ensuring it’s packed tightly but not overfilled to avoid splitting.

Once filled, twist the sausage every 4-5 inches to create links. Tie off the ends securely. Prick each link gently with a pin to release any trapped air pockets, which can cause the sausages to burst during cooking.

Place the sausages on a baking sheet or tray lined with parchment paper. Cover with plastic wrap and refrigerate for 24 hours. This resting period allows the flavours to deepen and the sausage to cure slightly for better texture.

To cook, heat a skillet over medium heat and fry the sausages until golden brown and cooked through, about 4-5 minutes per side. Alternatively, grill them over medium heat for a smokier flavour. Serve alongside warm tortillas, rice, or refried beans. Garnish with fresh lime wedges and a side of curtido (Salvadoran pickled cabbage) for an authentic experience.