How to Make Skinless Sausages

When you make something nice out of ingredients that are inexpensive, it can make you feel good.

Some recipes are good as they can take a little tweaking of flavors each time to make them different. There is also a joy in making something good and tasty out of inexpensive ingredients.

For this recipe for skinless sausages take a roll of sausage meat. 250gms for two people is fine. Throw this into a mixing bowl and in the last outing, the following were added:

  • a carrot, but use a potato peeler to slice wafers off
  • a zucchini, again using the potato peeler to make thin slices and discard the middle bit which you can’t cut anyway like this without adding your own finger to the mix
  • an onion, any type will do although I happened to use a red/spanish onion, finely sliced and diced.
  • a teaspoon of bottled ginger although half a spoon of dried would be fine
  • a handful of coriander, chopped, but you could use parsley or even half the amount of mint instead
  • a splash of ground black pepper
  • an egg

Get your hands dirty and mix this all together. The tricky part starts now. Get some cling film about 18 inches long and place it on the bench. Do it again and place the second piece on top of the previous sheet, and then do it again. You will now have a thick piece of cling film which you can smear a wee smidgeon of olive oil over so the mix won’t stick to it. This enables you to use the same piece of cling film for all the sausages you will be making

  1. Grab a dollop of your sausage mix and place it on the cling film. Tease it out as much as you can into a semi sausage looking shape. Now wrap the cling film around and you have made a tasty cling film sausage! Just joking. You can now roll the sausage to and fro, squeezing the sausage meat within to get a good shape and size. When you are happy, the final trick is the grab the ends of the cling film, pull on these to tighten the roll as you continue to roll back and forth on the bench. Telling you about it makes it sound hard but trust me, it is easy.
  2. Have a plate ready that can accommodate the size of your sausage ( ooh er, sounds a bit rude) and have this lightly dusted with flour. Undo your cling film carefully and roll your creation onto the floured plate. Roll it over and move it to the side of the plate, ready for your next baby. I tend to get four large ones from the mix as described.
  3. In a frying pan that will accommodate them all, add a little oil, get it hot then add the sausages. The next trick is to leave them alone! Adjust the heat so you are not going to burn them but give them a good five minutes to get brown on one side. This firms them up nicely and makes subsequent turns much easier to make without breaking them. Cook them, turning every five or so minutes for about 20 minutes. Don’t try and cook them too fast they need to cook through.
  4. And last but not least, and optional too, make up a cup of stock. You can choose which type which type but I use chicken. Pour off the excess oil in the pan, being careful not to lose your sausages, then add the stock. Let this cook around the sausages for five minutes or so.
  5. Serve everything and pour over the sauce…delicious. This works well served with noodles, or mashed potato or sweet potato or pumpkin (or a mixture of the last three).

Think of any flavor of sausage you like, garlic and rosemary, honey and orange, peanut and chives and get in there and make them yourself. Be a chef on a budget with little chance of failure. And whilst I like the idea of making my own skinned sausages, the thought of buying rolls of cleaned animal intestines does not do it for me.

Have fun!

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  1. Mine turned out a bit fatter than they should have but the tecnique with the cling film works well. I will ease them out a bit more next time.

  2. Sounds good!

  3. Mine turned out brilliant until I started to cook them…..at first I noticed that there was a kind of plasticky smell, on closer inspection I found that I had been deceived! The cling film had made a Skin! I was lead to believe that the film would simply evaporate but to my dismay It did not and I was left with not only a sausage with skin but plastic skin! These are not skinless at all, I am very dissapointed. luckily for me there is a one stop down the road that sells richmond skinless sausages so i went to buy those and had a jolly good whit bread skinless sandwich and half a pint of fosters top.

  4. You’re not supposed to leave the film on the sausage when you cook it. The film will not magically evaporate.

  5. common sense will tell you that you do not leave the cling film on that is just plain silly lol

    Thanks for the ideas and the recipe i am going to try this myself, if you have anymore recipes can you point me in the direction thanks :-)

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