You know how sometimes your mom would buy 2 loaves of bread and no one would really eat the bread? Or when your mom buys one, your dad buys one, and you buy one too, all without consulting each other? No? Oh, just my family then. =P

Anyway, my mom bought 2 loaves of bread the other day, and I had bought a loaf for my bro when he was hospitalised the other time (for him to eat with the bonesteak). So, when he was discharged, we had pretty much 3 loaves of bread. What to do, what to do...

I decided to make sausage eggrolls, otherwise known as pigs sausages in a blanket. Tadaaa!

Since I've got nothing else to blog about, here's how you make sausage eggrolls. Simple stuff, really!

Ingredients :

1. Bread. I use the usual square sliced bread.
   
   
2. Sausages. The all-time favourite sausage for my family is from the Valley Chef brand. The new favourite is the Doux Cheese franks. A bit salty for my liking, but it's good! Give it a try if you're looking for something new. :)
   
   
3. Eggs.
   
   
4. Cooking oil, of course.

Utensils needed :

1. A wok, or if you own a deep fryer, even better.
   
   
2. A spatula or a pair tongs. I prefer using tongs as it's much much easier to pick up them sausage eggrolls. (Not that other thong! -.-")
   
   
3. Oil strainer.
   
   
4. A rolling pin (optional).

And here's how you make 'em sausage eggrolls!

1. Wash your hands thoroughly. Use surgical gloves if you're a hypochondriac. With your hands slightly damp, flatten the pieces of bread. Use a rolling pin, if you like, but I find it unneccessary. Get your bread as thin as humanly possible without going OCD on them.
   
   
2. Heat up your deep fryer or your wok filled with oil.
   
   
3. Break some eggs on a plate. I find that I use 1 egg for 2 pieces of bread. Adjust accordingly.
   
   
4. Take your flattened piece of bread and soak both sides with egg. Put a piece of sausage on the bread, and roll it up. The egg will make your bread stay in the shape.
   
   
5. Deep fry the bread-wrapped sausage. Usually I like to pre-cook my sausages before wrapping it up, but I find that it's somewhat unneccessary since sausages don't take long to cook, and by the time the egg on the bread is done, the sausage would've been cooked too. So feel free to not pre-cook your sausages. :)
   
   
6. Remove your sausage eggroll once it has turned slightly brown. Place it in an oil strainer to let the excess oil drip. The problem with sausage eggrolls made with bread is that the bread tend to absorb a lot of the oil, so you have to leave the cooked sausage eggrolls for some time to allow for (most of) the oil to drain out.
   
   
7. Serve with chilli sauce! Another family favourite is the Kimball's Thai Chilli Sauce (the one made with red chillies, the green chillies type kinda sucks). I think this chilli sauce goes great with anything! :)

Pictured above on the small plate is the Kimball's Thai Chilli Sauce, along with Kraft's BBQ Sauce. I found that the BBQ sauce didn't really go well with the sausage eggrolls, but it works great with chicken drummets, so you might want to try it. :D

There ya go! Another easy-to-cook food "tutorial" from me! Hahaha. And here's if you want my previous one on chicken sambal! Om nom nom nom nom.

And hey, speaking of tutorials, I had just published a new one recently over at mrmalique.com. Check it out yah? What's it about? It's about losing your head! :D

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What do you think? Cool, eh? Give the tutorial a visit and drop some comments over there, would ya? :D