Fresh Homemade Sausages without Casing

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Fresh Homemade Sausages without Casing


Cooking Time

Preparation Time :10 Min

Cook Time : 45 Min

Total Time : 55 Min


Serves : 4
  • 250 gms boneless cold mutton cut into small pieces

  • 30 gms mutton fat

  • 1 nos onion coarsely ground and water squeezed out

  • 1 nos garlic pod finely minced

  • 1 nos ginger piece finely minced

  • 1 nos green chilli finely minced

  • 1/2 cups coriander leaves chopped

  • 1/2 cups mint leaves chopped

  • 1 pinch salt to taste

  • 1 tsp cumin powder

  • 1/2 - 1 tsp red chilli powder

  • 1/2 tsp garam masala powder

  • 3 tsp oil


  • Take a electric chopper or a food processor. Add the Mutton pieces, finely mince it. Add the fat and mince it once more. Remove it into a bowl.
  • Add the onion, mint, coriander, garlic, ginger, green chilli, garam masala, cumin powder, red chilli powder and salt. Mix it very well for 5 minutes until the fat and the meat binds very well.
  • Grease the steamer plate.
  • Take steamer and heat up the water.
  • Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet.
  • Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape.
  • Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes.
  • Remove the sausages from the steamer. Keep the sausages in the fridge for 30 minutes. If you are in a hurry then you can keep it in the freezer for 10 minutes.
  • Remove it and now the sausages are ready to be fried.
  • Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour.
  • Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice.
  • P. S. : The meat pieces has to be cold so that it is easy to mince. The meat has to be finely minced and not paste. You can add 30 grams more fat if you want as I have used less fat. It is very important that the meat and the fat binds very well.