Les Saucisses de MADAGASCAR sur KANAL AUSTRAL.TV

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and lower in fat than pork.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be more expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro can provide a fresh flavor at a lower cost.

Enter the locality of Tala, north of the capital of Madagascar.

Prepare the potato mixture by mashing 20 kg of potatoes and letting it cool.

Add 3 kg of pork fat to the mashed potatoes.

Clean the sausage casings thoroughly, ensuring they are free of soap, using salt to help with the cleaning.

Cut the cleaned sausage casings to the desired length, about 20 to 30 meters.

Mix the mashed potatoes with the pork fat and season with salt, black pepper, and other spices, ensuring an even distribution.

Stuff the sausage casings with the potato and pork mixture, alternating with pieces of pork fat to enhance flavor.

Boil the stuffed sausages in a large pot of water for 20 to 30 minutes over low heat before frying them.

After boiling, fry the sausages until they are golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level: