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Hi Everybody,

This recipe may possibly be the closest thing to an indigenous Indonesian sausage. It is from Central Java and is believed to have originated in the town of Solo. You can find it listed as Sosis Jawa, Sosis Solo, Sosis Surabaya etc. Infact any town in Central Java in which these are cooked will append their name to the word Sosis, and claim them as their own! In it's original form it is encased in a skin made from egg and coconut milk, but I see no reason that it shouldn't be made in a normal sausage casing.



Image courtesy of KeyshaSnack


SKIN

Ingredients;

5 eggs
125 milliliters of coconut milk (not coconut water)
1/2 tsp salt
sufficient vegetable oil for frying

Instructions

Whisk the eggs with the coconut milk and add the salt.
Heat the oil in an omellete pan and add the egg mixture to produce a thin pancake about 10cm across, fry until cooked and lightly browned on a low heat.

FILLING

Ingredients

200 grams of minced beef or chicken
1 egg
3 dsp of condensed coconut milk
5 small red shallot onions (about the size of garlic cloves)
2 cloves of garlic
1/2 tsp of ground coriander
1/4 tsp of ground caraway seed
3 candlenuts
salt and sugar to taste

Instructions

Grind the garlic, onions and candlenuts together to form a paste, add the spices and mix thoroughly.
Mix the egg, condensed coconut mik, and spice mixture thoroughly and add sufficient salt and sugar for seasoning.

If using the egg skins spoon about 1 desert spoon of the filling into the skin about 1/3 of the way across, then fold the smaller flap of skin over the filling, fold the sides inwards and roll once to place the loose flap at the bottom. Steam for 20-25 minutes until cooked.

If using normal casings, just stuff and cook as normal.

Enjoy,
Richard

Thanks very much for the great looking recipe.

Two question for you:
-"3 dsp of condensed coconut milk" is dsp a misspelling of 'tsp' or an actual unit of measure? This is an honest question. I'm not trying to be a smarty pants, copy-editor.

-What's a candlenut?

I had never heard of a candlenut either. When all else fails, consult wikipedia:

http://en.wikipedia.org/wiki/Candlenut

aris wrote:I had never heard of a candlenut either. When all else fails, consult wikipedia:

http://en.wikipedia.org/wiki/Candlenut

Oh! An Indian walnut, well why didn't you just say so in the first place?

Hi All,


'dsp' I though was an abbreviation for desert spoon, please correct me if I am wrong though, as I am still learning!

Candlenut in Indonesia is called Kemiri, I didn't know it was also called Indian Walnut, I would suggest a suitable substitute would be Macadamia nuts, they are similar in size, texture and flavour although a little less flavoured.

Regard,
Richard

Thanks Richard.

I'd never seen dsp before but it makes perfect sense for dessert spoon.

And thinking of Macadamia nuts in a sausage is quite appealing.

Hi Mosler,

I must admit that I have a weakness for Macadamia Nuts in anything! Especially chocolate! Chocolate Macadamia Sausages, now there's a thought for a future project!

Richard

I use 70% cocoa chocolate in a lot of my cooking, especially chile. The bitterness really brings out the savour of beef and the sweetness of pork. I tend to try to keep my nuts out of the pan, however.

If your nuts are crushed first, the heat should not be to daunting!

I'll bare that in mind

So if I'm following this correctly: Keep your nuts out of the pan, unless they are crushed. At which point you should feel free to do whatever feels right.

Only as long as they are fresh and wholesome of course! Any old and shrivelled ones which have lost their essence should be tossed away!

tristar wrote:Only as long as they are fresh and wholesome of course! Any old and shrivelled ones which have lost their essence should be tossed away!

oh dear