First of all, I have thank Ms. A Sim for giving some sausage casing such that I can try out various recipes of homemade sausages.
When I saw her post of homemade sausage, out of my curiosity, I asked her where she bought the casings and she told me it was from internet purchase, Taobao and she offered to give me some as she bought quite a lot. I rejected but she still posted to me from Malaysia and I really want to convey my heartfelt appreciation for her kind deeds.
Well I know all of you are going to ask me where to get these casing. I knew in Malaysia, some shops are selling but in Singapore, I am not aware of any shop selling. May be there are but I did not researched thoroughly. This morning I Google the web, I found that in QQ10’s website, they are selling these casings.
Another one is Taobao which have a lot of varieties including the sausage stuffing pump. Therefore, it seems that with the availability of internet purchase, you can get it rather easily at a reasonable price. Note one casing can be rather long and adequate for you to fill more than 1 kg of meat, therefore, when you purchased the package, you may want to share out with your friends.
Kids have been asking for sausages especially chicken franks. Due to the recent adverse publicity on processed food, since i have the casing, I have decided to try preparing myself.
I searched for recipes but most requires some form of sausage attachment and sausage stuffing equipment. I definitely will not buy an attachment or a tool just for a recipe. Therefore, I have used my own way of preparation which may not be the most efficient way of preparation. Though not efficient, it works and you can use it as a reference. In fact, it is rather messy but the effort is worth it.
I suggest that if you have the casing and you want to know the correct way of preparing the sausage, you can easily Google video on “homemade sausages” and there are lots of videos on how to do it professionally.
As for the spices used, I definitely used those spices that suits my family’s taste buds. One of the reasons that I do not like store bought sausages is because not all sausages suits my taste buds. There is always a chance that I do not like them. Some have herbs that I never tried and some are very salty to my liking. One thing good about homemade sausages is you can easily adjust the spices and seasonings to suit your taste buds. Since the family loves oregano, I have added lots of oregano.
If you asked me if I am satisfied with this batch of chicken sausages, I can tell you yes. Though messy for the first attempt, I think I have done my best and kids enjoyed it. It is a sense of achievement and I only spent less than 5 S$ for these 7 big sausages. I think it will definitely cost me a bomb if i am to buy it from the stores or dine at restaurants not to mention I have the advantage of knowing exactly what I have put in the sausages.
WHAT IS REQUIRED
Servings: Prepared about 7 sausages but depend on length
- 500 grams of chicken fillets or chicken breast
- 50 grams of sharp Cheddar cheese (optional)
- 3 tablespoons of corn starch
- 1 egg white
- 2 teaspoons of salt
- 1 tablespoon of sugar
- 1 teaspoon of paprika or chilli powder
- 1 tablespoon of minced garlic and ginger
- 1 teaspoon of black pepper
- 2 tablespoons of Italian mixed herbs or oregano
- 2 tablespoons of olive oil or other cooking oil
- 1 sausage casing of about 1 m long
- 1 homemade sausage injector *
- A few sewing needles
- Some cloth strings
* Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
STEPS OF PREPARATION
- Put all the sausage ingredients in a food processor, blend until as fine as possible. Set aside.
- Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.
- For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. If this is not possible, you can cut the casing into two and do this twice.
- Take some fillings and put it into the sausage injector, use a stick or hand (not advise unless you wear gloves) and push the fillings into the casing. Push as tight as possible and if there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.
- Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.
- Heat up a pot of water and when the water is warm (about 60-70 degree Celsius) with lots of steam but before boiling, put the sausages inside the warm water and use medium to low heat to cook the sausage for 8-10 minutes. If the water is too hot, the sausage casing can break easily. Once it is firmed, it is considered as cooked and you can pan fry with butter or served immediately without pan frying.
Home prepared sausage is relatively easy if you can get hold of sausage casing. Though it can be a little messier if you do not have a sausage attachment for sausage stuffing, but you know it will worth the effort when you took the first bite. There are many advantages of home made sausages that includes ability to adjust the salt and the spices used. You can always prepared more and store in the fridge for future use. If you really loves this recipe but do not have the casing, how about wrap the patties in some heat resistant clingy wrap, seal both end and become a sausage shape? I saw some recipe used this method and you may want to consider doing it this way. Lastly, most sausage casings are made from pig intestines, but some are not. Therefore, if you are a Muslim, enquire the ingredients of casing before buying the casing.
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