Sosis Solo [ Meat Filled Crepe ]

Today's recipe is another savory snack recipe from Solo (Surakarta), a major city in central java. Sosis means sausage, but this sausage is not like a common sausage we use to eat. It looks more like a spring roll, so why are we calling it sosis then? well, my opinion is because its meat filling. Since its a bit complicated to find a real sausage skin so we use a smart and easy substitute to wrap this tasty meat filling by using a springroll-like wrapping. 

The recipe it self is pretty easy, the only thing that takes time is making the wrapping. I didn't use store-bought springroll wrap, I made everything from scratch. To be honest I never made this sosis with store-bought wrappers so I can not suggest you to do so. Feel free to try it do tho, and let me know the result :) 

Ingredients: 

Meat filling:

3 shallots

2 garlic

1 tsp coriander powder

2 candle nuts

150 gr ground meat

1/2 tsp beef broth powder

1/4 tsp white pepper powder

3/4 sugar

1 Indonesian bayleaf (daun salam)

100 ml coconut mlk

1 egg

1 tbsp oil

Cooking steps:

1. Paste shallots, garlic, candle nuts and corriander powder. Sauté the paste until it fragrant with oil,

2. Add the ground meat, beef broth powder, white pepper, sugar and Indonesian bayleaf. Mix gently so everything mix together. Continue cooking until the meat change color. Add coconut milk, mix gently and continue cooking until the coconut milk evaporates a bit and your meat mixture become thicker (dryer).

3. Turn the stove off and put the meat mixture aside. Now its time to make the wraps!

Wraps Ingredients:

1 egg

150 ml coconut oil

50 gr flour

1/4 tsp salt

oil

Cooking steps:

1. Mix all the ingredients together, whisk until your batter become smooth,

2. Place a non-stick pan over medium heat and add a small amount of oil or butter to coat the bottom of the pan. Let it sit on the heat for a minute to get hot. 

3. Pour in about 1/8 or half of ladle on the pan. Immediately, pick up the pan and swirl it to coat the bottom of the pan with the batter. Basically we are making crêpes with the batter. Try to make an even layer of crêpe.(it takes practice, about two times, I am sure your third ladle with come out beautifully). 

4. When the edges of the crêpe has dried, carefully work a spatula underneath it and flip it onto a plate. Do not wait until the crêpe turns brown because dry crêpes make it hard to fold. As long as your crêpes' middle is dry, means its ready to be flipped off the pan.

5. Continue cooking with the rest of the batter. Add a bit of oil from time to time on the pan as needed to keep the crêpes from sticking.

See how pale they are, its perfect because it means they are still moist and easy to fold without breaking

NOW we continue to the best part, the folding time!!!

1. Mix the meat mixture we cooked previously with an egg. 

2. Lay one of the crêpe (wrap) on a cutting board

3. Add a tbsp of the meat mixture on the lower middle part of the crêpe (wrap). Gently pat the mixture together to make it firm,

4. Gently fold the lower part of the crêpe up,

5. Now gently fold the sides in,

6. Roll the fold gently toward the other end (around 1 or 2 rolls, depends how wide your crêpe is),

7. Do it with the rest of the crêpes and meat mixture, 

8. Steam this babies for 10 minutes then fry it with a bit of oil (like frying a pot-sticker)

9. Et voila! The sosis solo is ready for your savoury snack, serve with your favorite condiments.

Happy Cooking!!

PS: I double the recipe for my batch since I make a bigger size of Sosis Solo.