Roasted Cinnamon Sausage - sugar

Method

• Position a rack in the middle of the oven and preheat to 375F.
• Invert a baking sheet and cover the bottom with heavy-duty aluminum foil.
• Put the paste in a bowl and sprinkle on the sugar and cinnamon.
• Mix vigorously with a rubber spatula to distribute the dark specks of cinnamon evenly.
• Transfer the paste to the prepared baking sheet.
• Use the rubber spatula to spread the paste into a 1-inch-thick rectangle (to mimic the bamboo) or disk.
• Wet the palm of your hand with water and rub it in a circular motion to smooth the top.
• Wet your fingers and smooth the sides.
• To prevent the paste from puffing up too much and cooking unevenly, use a skewer or toothpick to poke holes in it, spacing them about 1 inch apart and making sure to touch bottom.
• Bake the paste for 25 to 30 minutes, or until the top is dry and light brown and a skewer or toothpick inserted in the middle comes out clean.
• During baking, a puffy, shiny skin forms.
• Remove from the oven and let cool completely.
• As the sausage cools, the skin deflates, crinkles, and darkens.
• To serve, cut the sausage into 3 long sections and then crosswise into 1/4-inch-thick slices.
• Store left over sausage in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week.