Dear Reader, our site is undergoing maintenance at present. If images are missing or things look off, please bear with us for a few weeks.
East Indian Pork Sausages are a traditional dish that can be made and stored for months. My Aunty Trilby and Uncle Orlando use a few good short cuts to make them in Australia.
The East Indian pork sausages are a treat for almost everyone, and are perfect for breakfast or meals. Traditionally made with pork shoulder and a yummy vindaloo masala like in the traditional pork vindaloo, they’re the perfect compliment to eggs or other meals.
So much so that even when you move abroad you still want to hog on these yummy sausages. But if you’re not in the mood to cut and chop the pork up fine, here’s a workaround. See how my Aunty Trilby and Uncle Orlando make sausages in Australia!
How to Make East Indian Sausages
Let’s start by preparing the vindaloo masala for the sausages.
You’ll need garlic, kashmiri chilies, jeera, turmeric powder, vinegar and salt. Grind all the ingredients together and prepare the masala as you would for a regular pork vindaloo and set aside.
You might also like:
Now, you need to cut the pork pieces fine. Cut too small and the pork can get too dry, cut too big and the pork might not marinate well enough.
But here’s the perfect workaround that my Aunty Trilby and Uncle Orlando use. They grind the pork shoulder like other meat along with the skin aka tushin. This ground pork is mixed with the vindaloo masala. It can then be left to marinate overnight, but it’s not necessary.
Now the pork meat is funneled into the guts which are the best natural casings. Some people use synthetic casings or goat casings too. Goat casings are a bit too thin for these sausages, so best stick to pork casings.
After all the ground sausage fillings are piped in, Aunty Trilby ties the sausages with thread or thick string. She does this at regular intervals of about 4 to 5 or 6 inches to form links.
Final step, hang the pork sausage links up to dry in a cool place far away from the sun and let the excess liquid drip off for 3 to 4 days. That’s the reasons we have newspapers strewn across the floor.
Once the sausages have air dried, they’re good to go. Use them in other pork dishes, or eat them with breakfast, or simply cook and eat with pav or stuff into apas or chitiaps. Either way, they’re yumm!
The rest of the sausages can be stored for months!
So that’s how the aunt makes our traditional East Indian sausages Down Under! Comment if you have any questions.
East Indian Pork Sausages – Shortcut Pork Vindaloo Sausages
Click the stars to add your rating! Left you don’t like it, right you love it!
Ingredients
- 1 Kilograms Pork Shoulder
- 20 Dried Kashmiri Chillies If you want it spicier add 3 more
- 2 Garlic Pods
- 1 Tablespoon Turmeric powder (Or 1 inch fresh turmeric chopped roughly. )
- 2 Tablespoons Cumin (Jeera)
- 250 ml Vinegar
- 1 Tablespoons Salt
- Pork Casings
Instructions
- Grind the chillies and all other ingredients in a mixir grinder with the vinegar to form a paste.
- Cut the pork pieces fine or mince it in a grinder.
- Mix the ground pork with the paste and store in a steel, glass or ceramic vessel overnight to marinate. It's also possible to use instantly.
- The next day or immediately, funnel the mixture into the pork casings without getting too much air in.
- Aunty Trilby then uses thread/string to tie the sausages at regular intervals. These pork sausage links can be 4, 5 or 6 inches in length depending on what you like.
- Hang the pork sausages up to dry in a cool place far away from the sun. Aunty Trilby finds her pantry to be the best spot.
- The sausages stay there for 3 to 4 days and air dry. You'll see excess liquid from the pork meat dripping on the floor before (which is why we have newspapers strewn across the floor).
- After a few days, pack the sausages and store till ready to use.
Please click to rate the recipe! Left you don’t like it, right you love it!
Video
Notes
- You can use store-bought synthetic casings if you prefer.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comOther Pork Recipes You Might Like
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!