Itâ€™s MKR season (My Kitchen Rules) and it doesnâ€™t really matter if itâ€™s about a week late here in NZ I still love it. Â What I love the most about these reality cooking shows, never mind the occasional angry outbursts they trigger in me, are the fabulous recipes. Â This year I have already recreated 3 dishes from MKR (none from NZ Masterchef yet) and this is one of them.
The Domestic Goddesses minced their own pork and used sausage casings to make their Homemade Italian Sausages. Â I bought fatty minced pork which I always do when making longganisaÂ and make them skinless. Â Fabulous result! Â I served it ala-longsilogÂ â€“ with fried egg and fried rice.
Oh, Joanna mentioned her coiled sausages looked like dog poo. Â Wellâ€¦ so do mine haha! Maybe the best option is to make them like pattiesÂ (as suggested by a friend).
Joanna was also very specific with the amount of salt she puts in. Â I just followed my guts. With sausages (and most other dishes) I normally add salt, mix, then smell. Â I kind of know when it’s the right amount with the salty smell.
- 500g minced pork with 25% fat
- 1 red capsicum, stalk removed and deseeded
- 30ml red wine
- Â½ tsp fennel seeds, crushed using mortar and pestle
- Preheat oven to 200 deg C. Line a baking tray with baking paper.
- Arrange capsicum on the tray and roast for 30 minutes. Transfer to a bowl and cover with plastic wrap for about 10 minutes. Peel and discard skin, then finely chop capsicums.
- Place all ingredients in a mixing bowl. Mix well all ingredients using your hands.
- Place spoonfuls of mixture on a piece of plastic wrap. Roll firmly and tightly using a round chopstick. Refrigerate overnight to develop more flavor.
- When ready, heat few drops of oil in a frying pan. Fry sausages over low-medium heat, carefully turning occasionally, for about 20 minutes. Serve with fried rice and sunny-side up eggs.