ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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Sunday, January 18, 2015

PORK PEPPER SAUSAGES


RECIPE FOR PORK 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.

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