Spicy Skinless Sausages

Serves 6
by Tenina Holder

I love knowing what is in my sausages, and if I'm going to go to all that trouble (well, not really trouble, but you know what I mean), I may as well enjoy them, too. So this is my sausage of choice. Add one of the varied mashes from my website or books, salad, chips, gravy, roast veggies, a fresh bun...whatever you like really. They're all yours!

(OH, and don’t scrimp on the fat...you really need it in sausages...it’s a non negotiable. K?)

Need

  • 1 red chilli
  • 2-3 cloves garlic
  • 2 stalks lemongrass, white part only
  • 1 tbsp peppercorns
  • 30 g fish sauce
  • Juice 1 lime
  • 100 g cooked rice
  • 250 g pork fillet, cubed
  • 150 g beef mince
  • 60 g lard
  • Water for steaming
  • Oil for frying

Do

1  

Place chilli, garlic, lemongrass and peppercorns into TM bowl and mince 10 sec/speed 7.

2  

Add fish sauce, lime juice, rice, meats and lard. Blend 15 sec/Reverse/speed 8. Test to see if it is holding together when pinched. You may need to add another 5-10 seconds to the blend depending on how big your pork pieces are.

3  

Line the steamer dish and tray with baking paper.

4  

With wet hands, form sausage shapes and place onto the baking paper.

5  

Pour enough water into TM bowl to reach the 1L mark and bring to the boil 8 min/100ºC/speed 3.

6  

Set steamer into position and cook sausages 15 min/Varoma/speed 3.

7  

Meanwhile, heat a frypan to a medium heat (Induction 6) and drizzle with a little oil. Pat dry the sausages with a paper towel to prevent spitting and fry until golden.

8  

Serve sliced with a hot chilli sauce on the side.

More

If you are not big on pork, substitute chicken and duck fat for the pork and lard, respectively.

Photo Credit; Shea Walsh

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