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.
Authorg2nSmall Chops with a difference
Mix flour, yeast, sugar and a pinch of salt in a bowl.
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.
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.
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.
When the dough has risen, add the ginger and dry pepper, mix well and pour paste into a tall cup.
Heat the oil till hot
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.
Serve puff puff sausage hot with a pepper dip or just on its own
Ingredients
Directions
Mix flour, yeast, sugar and a pinch of salt in a bowl.
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.
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.
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.
When the dough has risen, add the ginger and dry pepper, mix well and pour paste into a tall cup.
Heat the oil till hot
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.
Serve puff puff sausage hot with a pepper dip or just on its own
Abbey
December 11, 2021 at 6:05 amBeautiful
I’m trying to make small chops for the first time and you have really helped. Thank you