Javanese Sausage

Hi Everybody,

This recipe may possibly be the closest thing to an indigenous Indonesian sausage. It is from Central Java and is believed to have originated in the town of Solo. You can find it listed as Sosis Jawa, Sosis Solo, Sosis Surabaya etc. Infact any town in Central Java in which these are cooked will append their name to the word Sosis, and claim them as their own! In it’s original form it is encased in a skin made from egg and coconut milk, but I see no reason that it shouldn’t be made in a normal sausage casing.

Image courtesy of KeyshaSnack



5 eggs
125 milliliters of coconut milk (not coconut water)
1/2 tsp salt
sufficient vegetable oil for frying


Whisk the eggs with the coconut milk and add the salt.
Heat the oil in an omellete pan and add the egg mixture to produce a thin pancake about 10cm across, fry until cooked and lightly browned on a low heat.



200 grams of minced beef or chicken
1 egg
3 dsp of condensed coconut milk
5 small red shallot onions (about the size of garlic cloves)
2 cloves of garlic
1/2 tsp of ground coriander
1/4 tsp of ground caraway seed
3 candlenuts
salt and sugar to taste


Grind the garlic, onions and candlenuts together to form a paste, add the spices and mix thoroughly.
Mix the egg, condensed coconut mik, and spice mixture thoroughly and add sufficient salt and sugar for seasoning.

If using the egg skins spoon about 1 desert spoon of the filling into the skin about 1/3 of the way across, then fold the smaller flap of skin over the filling, fold the sides inwards and roll once to place the loose flap at the bottom. Steam for 20-25 minutes until cooked.

If using normal casings, just stuff and cook as normal.


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