There’s more to the humble sausage than regular chicken and pork varations. Fry up some of these sausage logs and bite into caramelised heaven!
Spicy chicken and duck sausage Ingredients
Chicken breast keema, 1 kg Duck breast keema, 1/2 kg Dry red wine, chilled, 1/4 cup Sugar, 1 tbsp Salt, 1/4 tbsp Garlic powder, 1 tbsp Oregano, 1 tsp Black pepper, 2 tsp Paprika, 2 tsp Dried parsley flakes, 1/2 tsp Red pepper flakes, 1/2 tsp Onion, minced, 2 tsp Coriander seeds, 1/8 tsp
Method Pour the chilled dry red wine into a large bowl. Mix in the sugar and salt until dissolved. Sprinkle in the garlic powder, oregano, black pepper, paprika, parsley flakes, red pepper flakes, minced onion and coriander seeds. Mix in the chicken and duck keema thoroughly with seasoning. Roll the meat mixture, shape into sausages and place in a baking sheet, covering with a layer of plastic, and freeze until solid. Take out and shallow fry as and when desired. Serve with mashed potatoes.
Recipe courtesy chef Pradeep Jugran, Number 8, Sunder Nagar
Garlic lamb sausage Ingredients Mutton, boneless, 500 gm Mutton fat, 150 gm Cumin seeds, 15 gm Fennel seeds, 10 gm Black pepper, 10 gm Dry oregano, 4 gm Garlic, 4 cloves Fresh mint leaves as per taste Paprika, 10 gm Salt to taste
Method Combine the salt, pepper, spices and herbs with the meat, mix well and marinate for 35-45 minutes. Grind into a coarse mixture and refridgerate. Stuff into sausage casings, twisting off links by pinching the sausage. Preheat a grill and place the sausages on the hot side, turning occasionally till cooked through. Serve hot.
Recipe courtesy chef Alok Verma, The Imperial
Mixed veggie sausages Ingredients Garlic Powder, 3 gm Fennel, 3 gm Black pepper, 3 gm Salt, 3 gm Sweet paprika, 3 gm Smoked paprika, 3 gm Red pepper flakes, 3 gm Oregano, 3 gm Olive 0il, 10 ml Black-eyed peas, cooked, 50 gm Mushrooms, 10 gm Onion, 30 gm Garlic, minced, 10 gm Sun-dried tomatoes, 10 gm Yeast, 2 gm Brown rice flour, 2 gm Xanthan gum, 1 gm Worcestershire Sauce, 1 ml
Method Mix together all the dry spices and set aside. Heat a skillet with 2 tsp olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool. In a large bowl, add the black-eyed peas and mash them up. Add the tomatoes, yeast, the spice mix and brown rice flour. Mix well. Sprinkle the xanthan gum over the mixture and incorporate it well. Add the cooled veggie mixture to the bowl and mix. Add the Worcestershire sauce and mix well. Divide the mixture into 4 portions and shape each portion into a log. Wrap the logs individually in foil and steam for 15-20 minutes. Refrigerate for a few hours or overnight. Unwrap and cook as and when desired.
Recipe courtesy HO Diner, Hang Out, Cyber Hub
Cottage cheese and kidney bean sausage Ingredients Onion, minced, 1 small Olive oil. 3 tbsp Cottage cheese, crumbled, 150 gm Garlic, minced, 3 cloves Kidney beans, cooked, 100 gm Dried thyme, 1 tsp Dried oregano, 1 tsp Dried cilantro, 1/4 tsp Pickled ginger, 30 gm Dried bread crumbs, 1/2 cup Warm tomato puree, 1 cup Salt to taste
Method In a large non-stick frying pan, sauté the onions in 1 tbsp oil until they start to sweat. Add the cheese, garlic and sauté for 3-5 minutes. In a large bowl, combine the kidney beans, salt, thyme, oregano and cilantro. Stir in the onion mixture. Transfer into a food processor and process till the mixture is a solid mass, but not pureed. Divide into 8 equal portions. Shape each portion into a sausage and roll in the breadcrumbs. Place the sausages on a baking sheet and brush with the remaining oil. Cook until brown on all sides. Serve with hot dog buns.
Recipe courtesy chef Alok Verma, The Imperial
Zucchini and cheese sausage Ingredients Zucchini, grated, 200 gm Bread crumbs, 1/2 cup Butter, 25 gm Onion, finely chopped, 1 large Cheddar cheese, grated, 150 gm Egg, 1 Salt and pepper to taste Vegetable oil as required
Method Squeeze the excess liquid out of the zucchini. Heat the butter in a frying pan and fry the onions until soft. Add the grated zucchini and cook until softened. Mix with the grated cheese, half the breadcrumbs, the egg yolk and seasoning. Shape into sausages using floured hands. Dip into lightly beaten egg white and then roll in the remaining breadcrumbs. Heat some oil in a wok or frying pan and shallow fry the sausages until lightly golden. Serve hot.
Recipe courtesy chef Manoj, Locale Cafe & Bar
