I don't think Indian Sausage exists, but I've been itching to spice a sausage with Indian flavors. I think I could have used more garlic, ginger and serranos. Cut 2 1/2 pounds of pork shoulder into 1 inch chunks. Keep cold. Heat 1 tbsp oil. Add 1 tbsp cumin seed and mustard seed, 1 1/2 tsp coriander seeds. Turn off heat when they begin to pop. Finely dice 3 garlic cloves, 1 inch ginger and 1 serrano. Add to seeds. Add 1 1/2 tbsp salt and some freshly ground pepper. Add meat to spices. Put through grinder on small holes. Add 1/4 cup ice water and 1/4 cup white wine. Mix with electric mixer for 2 minutes. Cook.
Smothered pork: adapted from Madhur Jaffrey. Dice 1 pound pork shoulder. Mix with 1 small diced onion, 1 inch grated ginger, 1 chopped tomato, 1/2 cup finely chopped cilantro, 1 diced serrano, 1/4 tsp turmeric, 2 tsp garam masala, 1 tsp ground cumin, 1/4 cup yogurt, 1 tbsp tomato paste, and 3/4 tsp salt. Heat 3 tbsp oil. Add 4 minced garlic cloves. Add meat and cook on med high for a couple of minutes. Add 1/2 cup water and simmer, covered, 1 hour. At this point I added green beans and cooked another 20 minutes. (I wanted a one pot meal) Cook uncovered for about 10 minutes. There was quite a bit of fat on the top, so I took out the meat and vegetables. I cooked the sauce on high for a couple of minutes. Then I let it sit and skimmed off the fat. Serve over rice and yogurt. (This had a heat that gradually built. I'm not sure why it got so spicy. Maybe I had a particularly spicy serrano.)
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