East Indian Pork Sausages – Shortcut Pork Vindaloo Sausages

🧂 Ingredients

• 1 Kilograms 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

• 1 Grind the chillies and all other ingredients in a mixir grinder with the vinegar
  to form a paste.
• 2 Cut the pork pieces fine or mince it in a grinder.
• 3 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.
• 4 The next day or immediately, funnel the mixture into the pork casings without
  getting too much air in.
• 5 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.
• 6 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.
• 7 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).
• 8 After a few days, pack the sausages and store till ready to use.

Nutrition Info