How to make it
6 steps. Take it one step at a time.
Place the ground pork, ground beef, salt, pepper, nutmeg, mace, and onion powder
Place the ground pork, ground beef, salt, pepper, nutmeg, mace, and onion powder in a food processor. Pulse until the meat becomes a very fine, smooth paste.
Add the egg, breadcrumbs, and ice cold water
Add the egg, breadcrumbs, and ice cold water to the food processor. Mix again until fully incorporated and the texture is uniform.
Divide the mixture
Divide the mixture into 8 equal portions. Roll each portion into a long, smooth cylinder (sausage shape). You can wrap them in plastic wrap or foil to help maintain the shape during poaching.
Bring a large pot of water
Bring a large pot of water to a simmer (about 90°C (194°F)). Poach the sausages for 10 minutes. Do not let the water boil vigorously.
10 minRemove the sausages from the water and allow them
Remove the sausages from the water and allow them to cool completely. If you wrapped them, remove the plastic or foil now.
Heat oil in a deep fryer or heavy pan
Heat oil in a deep fryer or heavy pan to 180°C (356°F). Deep fry the sausages for 3-5 minutes until they are dark brown and slightly crispy on the outside.
5 min
A little kitchen wisdom
For the most authentic texture, ensure the meat mixture is very finely ground, almost like a paste. Serving 'speciaal' means topping the fried sausage with mayonnaise, curry ketchup, and finely diced raw onions.
