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Fresh Homemade Sausages without Casing

Fresh Homemade Sausages without Casing

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55


Serves 4

  • Boneless cold Mutton cut into small pieces 250 gms

  • Mutton Fat 30 gms

  • 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 nos

  • Coriander leaves chopped 1/2 cups

  • Mint leaves chopped 1/2 cups

  • Salt to taste 1 pinch

  • cumin powder 1 tsp

  • Red Chilli powder 1/2 - 1 tsp

  • Garam Masala powder 1/2 tsp

  • Oil 3 tsp


  • 01

    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.

  • 02

    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.

  • 03

    Grease the steamer plate.

  • 04

    Take steamer and heat up the water.

  • 05

    Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet.

  • 06

    Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape.

  • 07

    Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes.

  • 08

    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.

  • 09

    Remove it and now the sausages are ready to be fried.

  • 10

    Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour.

  • 11

    Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice.

  • 12

    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.



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