Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Home-made chicken sausages

So yummy, sensational snags that are simple to make.

Shopping list:

  • 1 kilo skinless chicken thigh mince
  • ½ brown onion, finely diced
  • Sausage skins, available from your butcher or poultry shop, synthetic or natural casings are available.
  • 1 carrot, finely diced
  • 1 red capsicum finely diced
  • 1 zucchini, finely diced
  • 1 stalk lemongrass, finely chopped
  • 2 cloves garlic
  • 1 piece ginger
  • ½ bunch coriander, washed and chopped
  • 1 red chilli, seeds out, finely chopped
  • 50ml mushroom soy sauce
  • 30ml sweet chilli sauce
  • ¼ teaspoon fish sauce
  • 3 tablespoons hoi sin sauce
  • 2 eggs



  1. In a food processor, add the lemongrass, ginger and garlic together with the chilli and coriander and puree until smooth with a little vegetable oil. Set aside
  2. In a frypan sautee the diced vegetables together with the Asian herb puree until the vegetables have softened. Set aside to cool.
  3. Place the chicken mince in a food processor and pulse until smooth. Season with salt & pepper. Add the egg and pulse again until all incorporated.
  4. Add the vegetables together with the pureed mince and mix thoroughly.
  5. Place this mixture into a piping bag and pipe into the sausage skins, twist to the desired length, then let them rest overnight before cooking.
  6. Cook them on a medium heat on a flat grill, until cooked through. Serve with your favourite vegetable or salad accompaniment.

More Recipes


Stall Number