Saturday, May 22, 2010

Sausage dry roast

Now, I really don't know whether there is any recipe of this name, which obviously points to the fact that its been discovered by me lately. My hubby is a big fan of sausages, be it chicken or mutton and he prefers it to be given during breakfast along with the main course. Though he usually prefers it to be fried with a li'l oil, I was sort of thinking of getting 'out of the box' n making something unusual, get something appealing, and this, guys, is the outcome. Check it out, and u r gonna love it!

Ingredients :

Chicken/Mutton sausage : 250g
Onion : 1 no.
Turmeric powder : 1/2 tspn
Chilly powder : 2 tbspns
Coriander powder : 1 tbspn
Pepper powder : 1 tspn
Fennel seeds powder : 1 tbspn
Garam masala : 1/2 tspn
Coriander leaves : not more than a handful
Coconut oil : 3 tbspns
Salt : as required

Coarsely grind the following;

Shallots : 10 nos.
Green chilly : 7 nos.
Ginger : 1/2 inch piece
Garlic : 10 pods
  • Take a heavy bottomed pan and pour a tbspn of oil. When hot, put the sausages cut into 1 inch pieces and saute for a minute. Remove from oil and keep aside.
  • Add the coarsely ground ingredients and saute under medium flame until the raw smell goes off.
  • Finely chop the onion and add it to the pan. Add turmeric powder and a little salt and saute until it turns transparent.
  • Add chilly powder, coriander powder, fennel seeds powder and pepper powder along with a tbspn of oil and saute well for a few minutes under low flame. Check salt, add more if required.
  • Add the sauteed sausages and garam masala and mix well. Add the remaining oil and saute under medium flame.
  •  Add chopped coriander leaves and mix well. Goes well with jeera chappathi and any chappathi, puri or batura.
Note : I would suggest that after frying the sausage in a little oil, see if you like the taste. This suggestion cuz different sausages taste different and the one you like might be disliked by another, so choose for yourself and then make this dish.

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