Easy vindaloo Pork Sausages
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.
East Indian Pork Vindaloo Sausages
Print Pin RateEquipment /Tools
- Wooden spoon
- Plastic Bowl
- Sausage casings
- Sausage Funnel
Ingredients
- 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
Instructions
Prepare pork
- 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.
Make sausages
- 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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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You will also like
- Chicken mince with vindaloo masala
- East-Indian Pork vindaloo
- East Indian Sorpotel
- Mutton Stew
- Chicken Croquettes
- Beef Potato Chops
- Chicken Pulao
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I have just gone thru your food page and like what I saw ,reminded me of the lovely food my mum and dad used to make us ..I will try your delicious recepies ..thank you.
Thank you so much for the lovely comment Noel. Happy Holidays
Hi Veena! I’m Assumption, an East Indian from Bandra, Living in Dubai. You have a nice website and lovely East Indian recipes. I have a question about the Sausage making process. I have dry guts with me and want to make sausages. I wish to know what do I need to do to hydrate them before stuffing. If I need to soak them, and if in water or vinegar and for how long. Thanks in advance. Cheers !!!
Hey Assumption. Welcome to my blog. The sausage casings I use need to be soaked in water. But, when I make vindaloo masala sausages I soak them in vinegar until they are soft and easy to work with. I hope this helps. THanks
Thank for your reply. I will try make the sausages.
Hi I made the sausages from your recipe and it turned out really good just like my mum used to make. When I cooked them I shared it with my friends (east Indian of course)and said that it was excellent. Will be making some a lot more this time around and for Easter if any remain I will freeze them. I am from Sydney Australia.
Thank you, Heathcliff. I am so happy to hear this feedback. My mom will be so happy her recipes are being appreicated. Thanks