Herbaceous and zesty, this sausage is an excellent all-purpose choice for whenever you want to add a sausage element that is neither too strident nor too wimpy. I especially like it for the vindaloo on page 49, where it stands up to the other forceful seasonings in the dish.
Recipe information
Yield
makes 1 1/2 pounds
Ingredients
Preparation
Step 1
Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours, or preferably overnight, to firm and to blend the flavors.
Step 2
Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)
