Make Indian sausage yourself – Delicious variety with curry note

Cut the meat into pieces suitable for mincing. You can vary the size depending on how big your meat grinder is.

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.

Cut the onion and garlic into small cubes.

Put the onion and garlic in a pan with some clarified butter / ghee and fry over medium heat.

Add the spices and roast them as well. Make sure that there is enough clarified butter / ghee in the pan.

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.

Add the spices to the meat mixture.

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.

Next, put the casing on the sausage filler. I use sheep casing caliber 22/24 for this.

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.

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.

Optional: cook your Indian Curry sausage at 70 °C (158 °F) for about 30 minutes.

Your Indian sausage is ready 😄. Enjoy it.