Cooking for Oscar » Low Amines » Homemade Skinless Sausages

Homemade Skinless Sausages

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Commercial sausages, even the preservative free ones are not on our allowed list because they contain herbs and spices.  You can get sausages made up to a low chem recipe, but usually there is a 2 to 3 kilo minimum, which for 3 people is a lot of sausages.  I decide to try making my own this year and found a recipe a while back for making skinless sausages, which was more a guide on how to make them than an actual recipe.   The method was really easy to follow and the sausages turned out perfectly; the recipe I made up myself (and of course there are some hidden vegies).  The sausages were very easy to cook and didn’t fall apart.  Wrapping them in baking paper makes them easier to separate and helps to keep the shape.

 

Skinless Sausages

Print recipe
Skinless Sausages
Serves 4
Prep time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge, Salicylates & Amines
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Barbecue
Home made skinless sausages, with no artificial preservatives or additives.

Ingredients

  • 500g preservative-free mince (beef, chicken, lamb, pork (amines) or a combination of these)
  • 200g sweet potato or swede (cooked and pureed)
  • 1 Small leek (finely chopped)
  • handful chives (finely chopped)
  • 1 egg (lightly beaten)
  • pinch salt
  • Sunflower oil

Directions

1. Cut 8 lengths of grease-proof paper 15 cm wide, one for each sausage.
2. Cut a length of cling film about 45 cm long and place it on the bench top. Cut 2 more pieces of the same size and place them on top of the first. This creates a thick piece of cling film. Smear a small amount of oil over the top of the cling film.
3. Add all the ingredients into a large bowl and mix with your hands until well combined.
4. Grab a small handful of the sausage mixture and place it on the cling film. Shape it into a sausage like shape. Wrap the cling film around the sausage and roll it back and forth, squeezing the sausage until you get a good shape. When you are happy with the shape, grab the ends of the cling film and pull on them to tighten the roll as you are rolling.
5.
Unroll the cling film and roll the sausage onto a piece of baking paper. Fold the ends of the baking paper inwards, then roll up. Place on a tray.
Skinless sausages
6. The oil on the cling film prevents the sausage from sticking and you can re-use it to create the rest of the sausages.
7. Place in the fridge for at least an hour before cooking, if using the same day.
8. To store for longer, place all the sausages into a bag or container and store in the freezer.
9. When cooking them, they should only to be turned a couple of times to prevent them from falling apart.

Note

Low Chemical / Failsafe, Moderate Salicylates

Use sweet potato if moderate salicylates are tolerated.  The same recipe will work with any kind of mince, e.g. chicken, lamb or pork (amines), and any vegetable puree, depending on your tastes.

Makes 8 sausages.

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4 Responses to Homemade Skinless Sausages

  1. OscarsMum says:
    24/11/2011 at 9:15 PM

    Hi Eveylyn, that’s a long time without sausages! Enjoy!

  2. Evelyn says:
    20/11/2011 at 2:22 AM

    I am DEFINITELY trying this! I have not had sausages in 32 months now! 🙂 *Yummmy*

  3. Oscar's Mum says:
    23/12/2010 at 2:32 PM

    Thank you. I hope you find them as easy to make as I did. Its so hard when the commercial options are limited, and as you say they can be very expensive.

  4. Amy says:
    23/12/2010 at 6:09 AM

    I've never tried something like this, but I'm sure my family would love it. They are already sad that I don't buy the sausages full of preservatives, and the ones that aren't are so expensive.
    Thanks for sharing the recipe!