www.sausagemaking.org

Anybody got a good recipe for an Indian (Middle East) Sausage. Got some doctors we want to impress and thank.

How about North African?
Try the Merguez in the recipe section...sublime
There is a Sheftalia recipe (Cypriot) in the section too

Rocky

There's a couple on this post:

http://forum.sausagemaking.org/viewtopic.php?p=21565

Phil

Try this link , perhaps (no pun intended). I have not tried it, but I trust Len Poli's taste.

http://lpoli.50webs.com/index_files/Cur ... %20Sid.pdf

Just a heads up Rocky, Most mid eastern sausage are Lamb, chicken or goat based, due to religious rules. Muslims=no pork, Hindi = no beef. IMHO they don't make a very nice sausage I just don't like lamb fat.

Casings are a problem too, No pork cases, no collagen as they are made from beef hides, Sheep is the way to go.

On that subject - and assuming they are Indian - a large percentage of the Indian population are vegetarians, so it may be worth checking that they eat meat.

Phil

There's another recipe here:

[url=http://www.goaholidayhomes.com/recipes/73/chouricos-(spicy-goan-sausages)/]Goan Sausage[/url]

Phil

wheels wrote:There's another recipe here:

Goan Sausage

Phil

This should not be considered an indian sausage, and is an introduction by Portuguese culture during their occupancy of Goa, much like Vindaloo.

Traditional indian sausage are very simple, and should remain that way.

Think lamb, panch phora, garam masala (2:1 ratio) and live cultures. The are air dried and sun cured similar to tradition chourico. If you omit the starter culture (traditionally yogurt) use 3 tablespoons of vinegar (+ 3 tbsp water) for every 5 pounds of mix. The flavor profile is an acquired taste similar to some of the more pungent lebanese (albeit beef) sausages. Local variation of this base recipe lends to the addition of garlic and higher amounts of nigella (kalonji, black onion, etc) seeds. Hope this helps in your quest. These are an acquired taste "eat hot, cook outside " and are usually served with lebanese cucumbers and chickpeas sauted in olive oil.

KyleCaires wrote:

wheels wrote:There's another recipe here:

Goan Sausage

Phil

This should not be considered an indian sausage, and is an introduction by Portuguese culture during their occupancy of Goa, much like Vindaloo.

You are correct, on a technicality. Ask a Goan and he will tell you it's a Goan sausage. If we were to follow your logic there would be virtually no British Dishes!

wheels wrote:

KyleCaires wrote:

wheels wrote:There's another recipe here:

Goan Sausage

Phil

This should not be considered an indian sausage, and is an introduction by Portuguese culture during their occupancy of Goa, much like Vindaloo.

You are correct, on a technicality. Ask a Goan and he will tell you it's a Goan sausage. If we were to follow your logic there would be virtually no British Dishes!

very true.

its just remarkable how travelers brought (in some cases forced ) their tastes and customs with them and then impacted other cultures.

We did it with Guinness

National dish of England: Chicken Tikka Masala...go figure