Today I’ll show you how to make an Indian sausage yourself. It is simple and super fast to make.
The Indian curry sausage is exciting bratwurst variant. The turmeric gives the sausage a slight yellow note.
Because of its intense curry note, the Indian sausage is something very special.
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete Indian sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Indian sausage – What do you need to make it?
Ingredients per 1 kg
- 75% lean pork shoulder (750g)
- 25% pork loin fat (250g)
In general, of course, you can choose any meat combination you like here. The target is about 25% – 30% fat content. Pork belly and pork neck are also excellent for this purpose.
Spices per kg
- 50 g fresh onion
- 18 g salt
- 8 g curry powder (e.g. Madras or Garam Masala)
- 5 g fresh ginger
- 5 g fresh garlic
- 4 g turmeric
- 2.5 g black pepper
- 2 g coriander
- 1 g cardamom
The equipment to make Indian sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The Indian sausage is stuffed into natural casings. I recommend you to use sheep seedling caliber 22/24.
If you want to make Indian sausage without casings, you can use jars and boil down the mixture.
Make Indian sausage – Step-By-Step Instructions
1. Cut the meat into pieces suitable for mincing. You can vary the size depending on how big your meat grinder is.
2. Put the meat pieces in the freezer for 1-2 hours. This will help you grind later and make sure the mixture doesn’t get too warm.
3. Cut the onion and garlic into small cubes.
4. Put the onion and garlic in a pan with some clarified butter / ghee and fry over medium heat.
5. Add the spices and roast them as well. Make sure that there is enough clarified butter / ghee in the pan.
6. Now you can grind the meat. Depending on how coarse or fine you want your Indian curry sausage, you can use different perforated discs. To be honest, this is a matter of taste. I personally use the middle perforated disc. But as I said … it must taste good to you! Optionally, you can put half again through the meat grinder.
7. Add the spices to the meat mixture.
8. Mix the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so that it gets a good binding.
9. Next, put the casing on the sausage filler. I use sheep casing caliber 22/24 for this.
10. Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly or it will burst later during frying.
11. Now you turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Afterwards, leave out one length of sausage and repeat the process.
12. Optional: cook your Indian Curry sausage at 70 °C (158 °F) for about 30 minutes.
13. Your Indian sausage is ready 😄. Enjoy it.
How long is the shelf life of the Indian sausage?
The Indian sausage can be kept in the refrigerator for about 3 days. Alternatively, you can scald it at 70 °C (158 °F) and then store it in the refrigerator for a few days.
You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.