Site logo

Puff Puff Sausage

The standard small chops plate at a regular Nigerian party will be Puff Puff, Mosa, Chinchin and some chicken if you are lucky. I sat with a friend, Trisha at such a party a couple of weeks ago and you should have seen how she pushed away the small chops plate as her eyes scanned the content and it was the same old same.

I sometimes get tired myself. The thing about puff puff sausage is that it allows you enjoy the best of two worlds without fearing for the weight that comes with eating much pastry. You enjoy some sausage and some puff puff. I shared my puff puff sausage with Trisha and she was over the moon. You will love it too.

Authorg2n
RatingDifficultyBeginner

Small Chops with a difference

Yields1 Serving
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
 1 cup Plain Flour
 1 tsp Plain Flour
 1 ½ tbsp Sugar Pinch of salt
 ½ tsp Dry Pepper
 ½ tsp Ginger powder
 ¾ cup Ginger powder
 7 Sausages You can use more or less
 Oil for frying
Prep
1

Mix flour, yeast, sugar and a pinch of salt in a bowl.

2

Add the water to the dry ingredients and mix to a smooth paste. The temperature of the water should be warm enough to be handled by a baby.

3

Cover the bowl with a kitchen napkin or cling film and leave in a warm place. The warmer the place the faster the dough will rise and double its size. Depending on the type and quality of the yeast, the paste will proof or rise within 30-45 minutes.

4

Boil the sausages based on cooking instruction and allow to cool whilst the puff puff is proofing. Allow the sausages to cool completely. Cut into small cylinders. Stick sausages in a skewer and set aside.

5

When the dough has risen, add the ginger and dry pepper, mix well and pour paste into a tall cup.

Frying
6

Heat the oil till hot

7

Dip the sausages into the puff puff paste and coat each sausage piece well and deep fry till brown. When the puff puffs are frying, swirl the skewers in the oil so the puff puffs brown evenly. Finally drain off the fried product on kitchen paper in a colander.

8

Serve puff puff sausage hot with a pepper dip or just on its own

Cuisine

Ingredients

 1 cup Plain Flour
 1 tsp Plain Flour
 1 ½ tbsp Sugar Pinch of salt
 ½ tsp Dry Pepper
 ½ tsp Ginger powder
 ¾ cup Ginger powder
 7 Sausages You can use more or less
 Oil for frying

Directions

Prep
1

Mix flour, yeast, sugar and a pinch of salt in a bowl.

2

Add the water to the dry ingredients and mix to a smooth paste. The temperature of the water should be warm enough to be handled by a baby.

3

Cover the bowl with a kitchen napkin or cling film and leave in a warm place. The warmer the place the faster the dough will rise and double its size. Depending on the type and quality of the yeast, the paste will proof or rise within 30-45 minutes.

4

Boil the sausages based on cooking instruction and allow to cool whilst the puff puff is proofing. Allow the sausages to cool completely. Cut into small cylinders. Stick sausages in a skewer and set aside.

5

When the dough has risen, add the ginger and dry pepper, mix well and pour paste into a tall cup.

Frying
6

Heat the oil till hot

7

Dip the sausages into the puff puff paste and coat each sausage piece well and deep fry till brown. When the puff puffs are frying, swirl the skewers in the oil so the puff puffs brown evenly. Finally drain off the fried product on kitchen paper in a colander.

8

Serve puff puff sausage hot with a pepper dip or just on its own

Notes

Puff Puff Sausage

Comments

  • Abbey
    December 11, 2021 at 6:05 am

    Beautiful
    I’m trying to make small chops for the first time and you have really helped. Thank you

Add a comment