Indian Pork Sausages with Vindaloo Masala
The East-Indian vindaloo masala is very versatile and can be used to make curries using chicken, beef, pork or fish. Here we use it to make vindaloo pork sausages. The marinade itself is simple and easy to make. The sausage will keep in the fridge for a year or more.
If you’ve eaten pork vindaloo then it’s probably on a festive day or a wedding meal. In fact, often the classic East-Indian sorpotel is made at the same time as the pork vindaloo.
Unlike Goan pork sausages these sausages use the classic East Indian vindaloo masala. The masala does not need a lot of work or a huge variety of spices and yet the outcome is absolutely delicious. Spicy, tangy and packed with flavor.
Growing up this was one of my favorite dishes and one I’d look forward to every time I go to Bombay on vacations.
- Wooden spoon
- Plastic Bowl
- Sausage casings
- Sausage Funnel
- 1 kg (2.2 lb) Pork
- 15 (15 ) Red Kasmiri chilled (or smoked sweet paprika)
- 10 (10 ) Garlic cloves
- 1 inch (1 inch) Fresh ginger
- 1 1/2 tbsp (1 1/2 tbsp) Cumin seed jeera
- 1 tsp (1 tsp ) Turmeric
- 1/2 cup (1/2 cup) Vinegar
- Clean, wash and pat dry the pork with a clean kitchen cloth.
- Remove the skin, bones and cut meat into small pieces
Prepare masala / ground paste
- Soak the chillies in hot water for 10 minutes – remove seeds
- In a blender or food processor – blend together the chilies, garlic, ginger, turmeric and cumin seed with vinegar. (do not use water)
Marinade the meat
- Apply the vindaloo masala to the pork pieces and let marinate for24 hours in the fridge. Use an earthen pot, plastic or glass container. Do not use a metal container as the vinegar will react with the metal.
- The next day, fill gut with marinated pork. knot with kitchen twine every 3 to 4 inches creating a link of about 10 maximum.
- Let the sausages dry in the sun until you feel no moisture.
Cooking the sausages
- Prick the sausages with a fork in few places. Place the sausage in water and let cook until tender.
- When cooked thru – drain any excess water.
- Serve as is with bread or chapati. Or use it as an ingredient in chilly fry and breakfast sandwiches.
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