East Indian Pork Sausages – Aussie Style

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.

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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.

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.

Other Pork Recipes You Might Like

• Pork Tamriale
• Pork Vindaloo
• Ukra or pork
• Tangy Sambari pork curry
• Honey and mustard gammon