1 Vall del Ges’ dry sausage (not too soft)
100 g white sugar
50 g water
Slice the dry sausage (2 mm thick approx.). Put the sugar and the water in a pan over low heat. Stir frequently until the mixture gets caramelized. Put the dry sausage slices in the pan. Once caramelized, lay the slices over a baking paper or over a non-stick surface. Use wooden cutlery to separate them. Never use your hands – caramelized sugar could burn yourself.
Let it cool and enjoy it!
If the sugared dry sausages are not going to be eaten immediately, save them in an airtight container (not in the fridge) to maintain their crispness.
