East Indian Pork Sausages – Aussie Style

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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!

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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.

Spices used in vindaloo masala.
Gather the spices for the in vindaloo masala
Vindaloo masala.
Vindaloo masala

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.

Pork meat.
Pork meat

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.

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Uncle Orlando grinding pork meat.
Uncle Orlando grinds the pork meat

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.

Funnel the vindaloo pork meat into the sausage casings.
Aunty Trilby funnels the vindaloo pork meat into the guts aka sausage 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.

Tying the East Indian sausages with string.
Aunty Trilby ties the East Indian sausages with string

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.

Hanging up the pork sausages in a cool place.
Hang up the pork sausages in a cool place
Drying the East Indian sausages
Hang the sausages out to dry

Once the East Indian 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.

Tying the East Indian sausages with string.

East Indian Pork Sausages – Shortcut Pork Vindaloo Sausages

Abby
East Indian Pork Sausages are made using the spicy East Indian Vindaloo masala influenced by the Portuguese Carne de Vinha D'Alhos dish. Traditionally made by cutting raw pork fine, here's an alternative with ground pork.
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Prep Time 1 hour
Total Time 1 hour
Course Dinner, Lunch
Cuisine East Indian, Indian, Portuguese
Servings 12 Servings
Calories 232 kcal
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Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
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Ingredients
  

  • 1 kg 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.

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Video

Notes

  • You can use synthetic casings if you prefer.
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Nutrition (Per Serving)

Calories: 232kcal | Carbohydrates: 2g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 631mg | Potassium: 290mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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.

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Steps to make East Indian pork sausages in Australia.
How the aunt makes East Indian pork sausages in Australia.

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