\u0027These little rotund sausages are something that\u0027s so quintessential to our cuisine,\u0027 says chef Angela Dimayuga
Your favourite pickles and vegetable sides, for servingPut the ground pork, diced pork, garlic, sugar, soy sauce, salt, suka at bawang, pepper and paprika in a large mixing bowl and combine using clean hands, until just melded. Be sure not to over-work the mixture; otherwise the meat will have a bouncy texture once cooked.Article contentIf you are making caseless sausages, roll the meat into short, fat cylinders, 1 inch thick and about 2 inches long, weigh-ing about 1 1/2 ounces each.
Push the meat mixture through the funnel and into the casing with the handle of a wooden spoon. Once the casing is filled, press it at 2-inch intervals, twist to make individual links, then tie off the open end. Store in the refrigerator overnight, then cut the links with scissors and prick the sausages before cooking.Article contentThe next day, heat a non-stick frying pan to medium high.
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