SAUSAGES… Appetizer or a Quick-and-easy Meal?

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.

The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.

The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in “quick-and-easy” meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers’ needs and fancies.

There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer.  Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.

SAVOURY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages      

2 big tomatoes chopped

2 large onions sliced finely                              

2 green chilies sliced lengthwise

1 teaspoon ginger paste                                    

1 teaspoon chopped garlic                          

2  tablespoons oil                                             

1 teaspoon chilly powder                             

½ teaspoon tumeric powder                             

½ teaspoon coriander powder

½ teaspoon cumin powder                                

Salt to taste

Heat oil in a pan and add the sausages and a little water. Cook on low heat till the water evaporates and the sausages turn golden brown. Remove from heat and slice the sausages into halves.

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. Add the ginger paste and fry for 2 or 3 minutes. Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. Add 1 cup of water and bring to boil. Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

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2 Responses

  1. My father used to make this … he was born in Calcutta, and his mother was mixed race – although no-one was ever sure whether she was part Parsee or part Burmese. Ted Niel was his name. He also used to make pepper water. I only realised last year that these were actually popular Anglo-Indian recipes.

    His mother was a very good cook, and somewhere in my parents’ house there is her handwritten recipe book, full of confusing ingredients and non-imperial weights and measures: one chitta of flour, and so forth. My father’s jalfrezie receipe was different from the one here: it called for cooked meat – leftovers from a roast – and also contained potatoes, was quite dry, and he served it with pepper water.

    Keep up the good work, Bridget! I shall be cooking several of your recipes.

    • Thanks Tim. You could check out my recipes on my other Blogs as well. The links are on the site. How nice to know that your dad cooked all these old popular Anglo-Indian dishes for you. Take care and God bless

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COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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