Chef's Notes
Color can be added by gently sautéing the sausages before service.
Step 1: Mixing the Base
- 1 c whole wheat flour
- 4 c cooked bulgar wheat
- 2 eggs
- 1/2 tsp salt
- 2 cloves garlic, minced
- 2 small shallots, brunoise
- 1/2 tsp black pepper, ground
- 1/2 tsp coriander, ground
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp hot chile powder
- 1 tsp paprika
- 1/2 tbsp honey or other sweetener
Combine all ingredients, except 1/2 cup whole wheat flour. Mix with a spoon or paddle attachment on a stand mixer until evenly mixed and the texture is consistent.
To fry the sausages, continue with Step 2.
To steam the sausages, continue with Step 3.
Step 2: Frying the Sausage
- 1/2 c whole wheat flour
Divide the mixture into eight portions and roll each into a log (sausage).
Dredge each sausage in flour.
Add oil to a frying pan and fry the sausages over medium heat until they develop attractive color all around and are cooked through.
Slice and serve as desired.
Step 3: Steaming the Sausage
Divide the mixture into eight portions and roll each into a log (sausage).
Roll each sausage in foil and twist the ends to close.
Place the sausages in a hot steamer and steam until firm and cooked through, about 20-30 minutes.
Remove the sausages from the steamer and allow them to cool. Store them in the refrigerator until ready to eat. Or, remove the foil and slice and serve as desired.