Homemade Spicy Sausages
Homemade Spicy Sausages
Dig into this quick and easy sausage recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 2 hours
  • Cooking Time 15 minutes
  • Yield 3 servings
  • 600 grams Minced Chicken
  • 200 grams Chicken fat
  • 2 Egg Yolk
  • Soy sauce
  • Palm sugar
  • Fish Sauce
  • Pepper
  • 1 bunch Coriander (roughly chopped)
  • 5 Garlic (chopped)
  • Thai Basil (garnish)
  • Tomatoes (garnish)
  • Sweet Thai Chilli Sauce
  • To Grind
  • 3 Shallot
  • 3 Birds Eye Chilli
  • 5 Red Chilli
  • 1 Turmeric
  • 2 Lemon Grass
  • 5 Garlic
  • 1 tablespoon Belacan [Shrimp Paste]
  1. Heat up a pan with some oil and fry up all the grinded ingredients till fragrant. Set aside to cool.
  2. Mix up all the other ingredients together with the fried up spices into a mixing bowl and mix well. Test a small piece for seasoning.
  3. Wrap in cling film into a sausage form, then wrap again in aluminum foil. Leave in the fridge to marinate for at least 2 hours.
  4. Prepare a pot of boiling water. Add the sausages into the boiling water and cook for about 5 minutes.
  5. Remove from water and unwrap the aluminum foil and shock in an ice bath.
  6. Once cooled down, remove and unwrap the cling film.
  7. In a hot pan with oil fry up the sausage as how you would any sausage.
  8. Serve with Thai Basil, tomatoes and sweet Chilli sauce.

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