ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

No Copy and Paste from this Site

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Friday, February 25, 2011

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

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.
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.

RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages

Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.

2 comments:

Nina Martyris said...

Hi Bridget,

Thanks for this. A couple of questions:

1) Do these sausages taste the same as the Bangalore Green Masala Pork Sausages that you get at the Pork Shop on Hutchins Road? I hope they do.

2) Does one need to have a contraption to stuff the sausages or can one just shove fistfuls of the stuffing into the casing?

Thanks.

Bridget White-Kumar said...

hello Nina. Yes these sausages would taste the same as the Bangalore Pork Shop sausages. Actually, you could use a teaspoon to stuff the casings with the fillings. When making a huge quantity of sausages for commercial use you could get a machine to stuff the casings. You could google and get to know where they are available. All the best. Bridget