Chilli Willies
Posted: Mon Jan 24, 2005 12:04 pmAbout a week ago I made Merguez and Hot Italian sausages and was not satisfied with them. So I determined to develop my own spicy sausage recipe.
I made two types one Beef and Pork the other just Pork using the same spices. I was surprised and pleased with the outcome. The two types of meat make two completely different sausages described by my wife as light for pork and dark for the mixed meat.
The taste is slightly spicy with loads of body which fills the mouth but is also clean on the palette. I am going to add this recipe to my core recipes list which numbers now with this recipe three.
This is the meat I chose lean beef and 60/40 lean to fat belly
I will put my neck on the line and recommend this recipe. If you make them write a review so everybody can determine if they are worth making.
I made two types one Beef and Pork the other just Pork using the same spices. I was surprised and pleased with the outcome. The two types of meat make two completely different sausages described by my wife as light for pork and dark for the mixed meat.
The taste is slightly spicy with loads of body which fills the mouth but is also clean on the palette. I am going to add this recipe to my core recipes list which numbers now with this recipe three.
This is the meat I chose lean beef and 60/40 lean to fat belly
Chilli Willies
Sausage Meat
488 gm Minced Lean Beef Minced through 3/8 Plate
228 gm 60/40 Lean Fat Pork Belly Minced through 3/8 Plate
30 gm breadcrumbs
90 gm Chili Paste (See Below)
3 gm pepper
6 gm Salt
Chili Paste
215 gm Finely chopped onion
100 gm Tomato Puree
2 Minced Cloves garlic
2 Skinned Red Chilies
4 gm Cumin Seed powder
4 Tbs Light Olive Oil
Method
To make the chili paste skin the red chilies by holding them over the gas until they are blackened put them into a sealed plastic bag for five minutes the skin should then rub off easily. meanwhile in a frying pan fry the onions in 2 tablespoons of olive oil until caramelised. This will add sweetness to the paste. Add the garlic and chopped chili to the pan and fry for 1 minute do not brown. then add the cumin seed powder fry gently for 2 minutes to release the oils. now add the tomato puree and fry gently for a further five minutes. When cooled slightly put into a blender with the remaining olive oil and blend until smooth. You can also use a mortar and pestle to accomplish this.
To make sausages make sure your meat is cold at all times (between 1 - 4 deg C) slice the meat across the grain to easily fit the mincer then mince on the 3/8 in plate. Now massage all the ingredients into the meat. Fill the skins and link. Place in the bottom of the fridge overnight to mature.
I will put my neck on the line and recommend this recipe. If you make them write a review so everybody can determine if they are worth making.
