Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Indian sausage masala

From Paul Gayler's recipe book 'Sausages'

  • Serves 4
  • Cooking Time 30 mins

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Recipe ingredients

Sausages are terrific at absorbing spicy flavours and sauces, as my sausage masala recipe shows to perfection. Pork or lamb sausages both work well. Serve with naan bread or a cinnamon-flavoured rice pilau. You can readily find curry leaves together with all the spices at Asian
grocers.


2 tbsp vegetable oil
1/4 tsp mustard seeds
3–4 fresh curry leaves
1cm (1/2in) piece of root ginger, peeled and finely chopped
2 medium onions, finely chopped
3 garlic cloves, crushed
1 hot green chilli, finely chopped
1/2 tsp chilli powder
1/2 tsp turmeric
1 tsp ground coriander
6 cardamom pods, cracked
1/4 tsp garam masala
8–12 lamb or Cumberland sausages, each cut into 3 pieces
1 tbsp tomato purée
pinch of salt
4 plum tomatoes, cut into small dice
150ml (1/4 pint) natural yoghurt
2 tbsp coarsely chopped mint leaves
1 tbsp coriander leaves, to garnish

Preparation

1 Heat the oil in a high-sided frying pan over a medium heat. Add the mustard seeds and curry leaves. Fry for 10–15 seconds, until the mustard seeds pop.

2 Add the ginger, onions, garlic and chilli and cook for 4–5 minutes, stirring occasionally until the onions are golden, then add the chilli powder, turmeric, coriander, cardamom and garam masala and sauté for 2–3 minutes.

3 Add the pieces of sausage and cook for 10–15 minutes, stirring occasionally until cooked through.

4 Add the tomato purée and salt, stir well, then add 100ml (31/2fl oz) of water and the tomatoes. Reduce the heat and cook for 5 minutes, stirring occasionally until fairly dry.

5 Meanwhile, mix together the yoghurt and mint in a small bowl.

Serving suggestion

Sprinkle coriander over the sausage masala and serve immediately with the yoghurt and mint alongside