Small 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
0 servings