Solo Sausage Recipe

Ingredients

Skin:
High protein flour - 150 grams
Eggs - 2 eggs
Thick coconut milk - 60 ml
Oil - 40 ml
Salt - 1/2 tsp
Pepper - 1/4 tsp
Sweetened condensed milk - 3 tsp
Water - 250 ml
Margarine, for greasing a non-stick pan - to taste
Oil, for frying - to taste
Stuffing:
Ground beef - 200 grams
Thick coconut milk - 1 tbsp
Onion, chopped - 1 tbsp
Shallots, puree - 5 cloves
Garlic, minced - 2 cloves
Salt - 1/2 tsp
Sugar - 1/2 tsp
Broth powder - 1/2 tsp
Pepper powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Cumin powder - 1/4 tsp
Water - 50 ml
Margarine, for sauteing - 2 tbsp
Dye:
Eggs, beaten - 1 egg
See Mother's Recipe Version

Plans

1. In a bowl, mix all the skin ingredients. Stir with a whisk or a whisk until smooth and not lumpy, then strain.
1. Heat margarine. Saute onion, red onion, and garlic until fragrant.
1. Prepare the dye, namely the beaten egg. Take 1 sheet of skin. Add 1 tablespoon of meat filling. Roll while compacted and glue the ends. Do it until all the ingredients run out.
1. The meat filling for sausages can be made the day before so that it is cold when used.

What flour do you use for solo sausage skin? Sausage skin material solo 1 egg. 370 grams of medium protein flour. 3 tbsp tapioca flour. 800 ml of water. 1/2 tsp salt. 1/2 tsp pepper. 3 tbsp cooking oil.

How much does a solo sausage cost?

Price list of latest frozen solo sausages May 2022 Frozen Food Price Chicken Solo Sausage Rp. 13.000. Price of Frozen Solo Sausage. Solo Sausage filled with Frozen chicken. Frozen Food. Rp. 12.500. Price of Frozen Solo Sausage. frozen Rp17.000 6 other lines

How to make egg sausage?

How to make Egg Sausage Beat the eggs and spring onions. Add KOBE Kentucky Super Crispy Flour, mix well. Prepare a plastic mambo ice. Heat the steamer then steam the egg sausage until cooked. Remove, drain and leave to cool. Fry sausage until golden brown. More items

What are solo sausages made of?

Solo sausage is made from ground beef or chicken, then wrapped in an omelette covered with egg. This food is said to have been adopted from sausages brought by the Dutch during the colonial era, and adapted to the spices and local cuisine styles at that time.