Recipe courtesy chef Alok Verma, self-adhesive pvc floor tiles The ImperialZucchini and cheese sausageIngredientsZucchini, grated, 200 gmBread crumbs, 1/2 cupButter, 25 gmOnion, finely chopped, 1 largeCheddar cheese, grated, 150 gmEgg, 1Salt and pepper to tasteVegetable oil as requiredMethodSqueeze the excess liquid out of the zucchini. Place the sausages on a baking sheet and brush with the remaining oil. Sprinkle in the garlic powder, oregano, black pepper, paprika, parsley flakes, red pepper flakes, minced onion and coriander seeds. Heat the butter in a frying pan and fry the onions until soft. In a large bowl, combine the kidney beans, salt, thyme, oregano and cilantro.
Take out and shallow fry as and when desired. Set aside and let cool. Heat a skillet with 2 tsp olive oil. Serve with hot dog buns. Wrap the logs individually in foil and steam for 15-20 minutes. Serve hot.Recipe courtesy chef Alok Verma, The ImperialMixed veggie sausagesIngredientsGarlic Powder, 3 gmFennel, 3 gmBlack pepper, 3 gmSalt, 3 gmSweet paprika, 3 gmSmoked paprika, 3 gmRed pepper flakes, 3 gmOregano, 3 gmOlive 0il, 10 mlBlack-eyed peas, cooked, 50 gmMushrooms, 10 gmOnion, 30 gmGarlic, minced, 10 gmSun-dried tomatoes, 10 gmYeast, 2 gmBrown rice flour, 2 gmXanthan gum, 1 gmWorcestershire Sauce, 1 mlMethodMix together all the dry spices and set aside. Dip into lightly beaten egg white and then roll in the remaining breadcrumbs.Recipe courtesy HO Diner, Hang Out, Cyber HubCottage cheese and kidney bean sausage IngredientsOnion, minced, 1 smallOlive oil. Serve hot. Refrigerate for a few hours or overnight. Heat some oil in a wok or frying pan and shallow fry the sausages until lightly golden. Add the Worcestershire sauce and mix well. Add the tomatoes, yeast, the spice mix and brown rice flour. Preheat a grill and place the sausages on the hot side, turning occasionally till cooked through. Serve with mashed potatoes. Shape each portion into a sausage and roll in the breadcrumbs. Mix well. Add the cheese, garlic and sauté for 3-5 minutes. Stir in the onion mixture. Cook until brown on all sides.
Fry up some of these sausage logs and bite into caramelised heaven! Spicy chicken and duck sausageIngredientsChicken breast keema, 1 kgDuck breast keema, 1/2 kgDry red wine, chilled, 1/4 cupSugar, 1 tbspSalt, 1/4 tbspGarlic powder, 1 tbspOregano, 1 tspBlack pepper, 2 tspPaprika, 2 tspDried parsley flakes, 1/2 tspRed pepper flakes, 1/2 tspOnion, minced, 2 tspCoriander seeds, 1/8 tspMethodPour the chilled dry red wine into a large bowl. Roll the meat mixture, shape into sausages and place in a baking sheet, covering with a layer of plastic, and freeze until solid. Mix in the sugar and salt until dissolved. Sprinkle the xanthan gum over the mixture and incorporate it well.There’s more to the humble sausage than regular chicken and pork varations. In a large bowl, add the black-eyed peas and mash them up.Recipe courtesy chef Manoj, Locale Cafe & Bar.Add the cooled veggie mixture to the bowl and mix. 3 tbspCottage cheese, crumbled, 150 gmGarlic, minced, 3 clovesKidney beans, cooked, 100 gmDried thyme, 1 tspDried oregano, 1 tspDried cilantro, 1/4 tspPickled ginger, 30 gmDried bread crumbs, 1/2 cupWarm tomato puree, 1 cupSalt to tasteMethodIn a large non-stick frying pan, sauté the onions in 1 tbsp oil until they start to sweat. Divide the mixture into 4 portions and shape each portion into a log.
Mix in the chicken and duck keema thoroughly with seasoning. Transfer into a food processor and process till the mixture is a solid mass, but not pureed. Mix with the grated cheese, half the breadcrumbs, the egg yolk and seasoning. Sauté the onions, mushrooms and garlic until softened. Divide into 8 equal portions. Add the grated zucchini and cook until softened. Stuff into sausage casings, twisting off links by pinching the sausage.Recipe courtesy chef Pradeep Jugran, Number 8, Sunder NagarGarlic lamb sausage IngredientsMutton, boneless, 500 gmMutton fat, 150 gmCumin seeds, 15 gmFennel seeds, 10 gmBlack pepper, 10 gmDry oregano, 4 gmGarlic, 4 clovesFresh mint leaves as per tastePaprika, 10 gmSalt to tasteMethodCombine the salt, pepper, spices and herbs with the meat, mix well and marinate for 35-45 minutes. Fry up some of these sausage logs and bite into caramelised heaven! Spicy Chicken and Duck Sausage There’s more to the humble sausage than regular chicken and pork varations. Unwrap and cook as and when desired. Grind into a coarse mixture and refridgerate. Shape into sausages using floured hands.