Sausage masala (Indian curry)

Both Anjalie and I love Lincolnshire style veggie sausages. Given a chance we will eat them morning, noon and night :) So especially on cold winter nights, like tonight, Anjalie often requests this "curry". I usually make her a mild version (without chillies and chilli powder) while I like mine quite spicy. You can alter your according to your taste.


You will need:

Sausages (veggie or meat) - 6, cooked and cut into bite size pieces.

Onion - 1, chopped

ginger-garlic paste 1 tsp or ginger (1 inch piece) and 4 cloves garlic, chopped

Tomatoes - 2 ,chopped

fennel seeds - 1/4 tsp

mustard seeds - 1/4 tsp

cumin seeds - 1/4 tsp

salt to taste

black pepper powder - 1/4 tsp

2 green chillies chopped (for adults)

red chilli powder - 1/4 tsp (for adults)

garam masala - 1/2 tsp

chicken masala - 1/4 tsp (optional)

coriander powder - 1/4 tsp

coriander for garnish

oil - 2 tsp

Heat 1 tsp of oil in a kadai. Add onions, garlic, ginger and chillies (if using). Fry until onion gets transparent.

Add tomatoes and a pinch of salt.








Cook until the tomatoes to get soft. Let this cool and grin into a paste.







Heat another tsp of oil in a kadai and add cumin, fennel and mustard seeds and allow to splutter.








Add the sausage pieces and fry for a min.








Add the ground paste and cook for another min.








Add the dry spices, salt and mix well.








Cook until the oil separates (about 2 mins). Garnish with coriander leaves.

This is a great side dish and goes well with roti, bread or rice.

Note: you can also add sweet peppers, potatoes or any of your favorite veggies to the masala.