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Homemade Sausages (Hotdogs)

 
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kwansm
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Joined: 15 May 2007
Posts: 40
Location: Singapore

PostPosted: Mon Jul 16, 2007 9:57 pm    Post subject: Homemade Sausages (Hotdogs) Reply with quote

This is the first time I am posting a recipe in a forum. I would appreciate any suggestion and feedback.

Recipe adapted from Home Sausage Making by Charles G. Reavis (Storey Books)

Equipment Used:
Healthy dose of patience
Mixer (If you do not have a mixer, your hand will do)
Funnel as shown in the diagram below:



INGREDIENTS:
Filling
    Sheep casings (25mm diameter) (*see note below)
    790g lean pork, minced
    400g pork belly minced
    310g pork fat minced
    70g breadcrumbs

Seasoning
    90g (1/3 cup) very finely minced onion
    10g (2 teaspoons) finely chopped garlic
    4g (1 1/2) teaspoon finely ground coriander
    1g (3/8 teaspoon) dried marjoram
    2g (3/8 teaspoon) teaspoon ground mace
    2g (3/4 teaspoon) ground mustard seed
    4g (1 1/2 teaspoons) sweet paprika (or mild paprika if non-available)
    6g (1 1/2 teaspoons) freshly fine ground white pepper
    2 eggs white
    6g (2 teaspoons) sugar
    24g (3 1/2 teaspoons) salt or to taste
    1/2 cup full cream milk
    1/4 cup sake (optional - gives you a floral lift)

Steps
1. Blend all the seasoning above using a blender or whisk lightly until well mixed.
2. Mix the blended seasoning with the pork.
3. Use mixer k beater and mix pork at speed 4 until sticky. Takes about 3-4 minutes or more.
4. Mix the breadcrumbs into the pork.
5. Cut the sheep casing in lengths of 28 inches, which one sausage length of 5 inches. For a total of 4 sausage links. With an allowance of 8 inches (4 inches each end) to tie knots at the two ends. I have thick fingers.
6. Ease the sausage skin into the funnel sprout until the with about 5 inches left. Tie a knot at the end.



7. Stuff the pork mixture through the sprout, using either a chopstick of finger.
8. Be careful not to over-stuff or the casing will split. Slowly ease the pork mixture to remove any air bubbles. The picture of the completed sausages is shown below.




9. Put the sausage links in the refrigerator to allow to bloom for overnight or 24 hours. Cover with wet cloth so that sausages will not dry out.
10. Steam the sausages for 20 minute. So that you can keep the sausages for 1 week. The steamed sausages looked below:


11. Fry or grill with oil or butter. For me butter taste much better.[list=][/list][list=][/list]

ENJOY yummy

*Note: You can buy sheep casing from The Butcher, 44 Jalan Merah Saga, #01-50 (Tel) 6472 0073 for $20 for 5kg of meat.
Most of the spices are from Mustafa.
Culina sells sweet paprika.
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Fri Jan 04, 2008 2:21 pm    Post subject: Reply with quote

I am thinking of making sausages this weekend, but just want to know at which point do you twist the sausages? Is it after filling up casing?

TIA
Zu
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kwansm
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Joined: 15 May 2007
Posts: 40
Location: Singapore

PostPosted: Fri Jan 04, 2008 2:54 pm    Post subject: Reply with quote

You pinch and twist the sausages, after you fill up the casing.
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Fri Jan 04, 2008 3:08 pm    Post subject: Reply with quote

kwansm wrote:
You pinch and twist the sausages, after you fill up the casing.


Thanks Smile
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fishandrice
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Joined: 06 Nov 2007
Posts: 74

PostPosted: Fri Jan 18, 2008 6:31 pm    Post subject: Reply with quote

oh lovely! It's nice to see someone who makes their very own fresh sausages!
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Fri Jan 18, 2008 9:30 pm    Post subject: Reply with quote

kwan these look fabulous...keep posting and keep cooking! Smile

p.s: what a shame we aren't neighbours hahaha....
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