“Who doesn’t like sausages? I’ll tell you. Bad people “.   – James nelson

The term sausage is derived from from the Latin word ‘salsus’ which means salted. The term was probably applied to cured or salted meat generally.

Dry sausages were made as a result of the discovery of new spices which helped to enhance flavour and preserve the meat. Basic sausage consists of meat cut into pieces or ground and stuffed into a casing. Sausages can be made for any animal but the most popular meats are pork,beef and veal.

Seasoning of sausages depends on the cuisine. The most common seasonings used are black pepper, garlic salt, cayenne, paprika and sage.

Sausage is very versatile and can be used as a appetiser, added to pasta or a chicken bake  or even could occupy centre stage in  a pulao! At home, it’s only over the weekends where all of us get time to sit and relish a morning breakfast  made up of fried eggs, sausages / ham / salami  and toast. Sausages do contain a lot of salt, so the addition of salt is absolutely unnecessary. Nikhil loves trying out different combinations – likes scrambled eggs, caramelised onions and shredded sausage – it’s a deadly combo  for a weekend breakfast! I remember when we were kids and mom had sausages for breakfast, as part of a big family, mom used to serve each of us 3-4 sausages  and we couldn’t ask for more. That kind of discipline and portion control -it’s paid  rich dividends – even today, when all of us get together, we  look out and see if there is enough food to  go around. It’s the thought that matters. Now, we teach our children. Lessons learnt being carried on…

For a party, it’s usually the appetisers which are a crowd-pleaser. This particular appetiser is deep fried as a result of which the natural juices of the sausage is retained and the finished product is wholly flavoursome.

Here’s an appetiser for your next party:

Ingredients:

• Pork Sausages – 500 gms
• Breadcrumbs -3/4 cup
• Sweet chilly sauce -2 tbsp
• Ginger – garlic chopped -2 tbsp each
• Green chilli-2 tbsp chopped
• Flour -3 tbsp
• Salt & pepper

Method:

• Take all the ingredients in the food processor and crush coarsely.
• Make balls and chill for 10 minutes.
• Into hot oil, slowly put in the sausage balls and deep fry till golden brown. Drain on absorbent paper.
• Serve with tomato chilli sauce, siracha sauce or even a dip of your choice (mustard dip).
• It’s crispy on the outside and soft inside.

Chefs tips :

• In the place of sausages you could add crab meat  and follow the same procedure.
• You could also serve  a dip made up of hung curd, a little cream, Dijon mustard, garlic salt and pepper.
• Serves 6-8.

” Appetisers are the little things that you keep eating until you lose your appetite.”    -Joe Moore

Till my next post

Cheers,

Rose

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