Anglo Indian Beef Sausage
You may ask - what is this Anglo Indian sausage?
It's a beef sausage with balanced Indian spices and some chili heat that is an an absolute humdinger of a sausage. This recipe comes courtesy of the lovely Dee Francis who knocks these up in large 3kg batches for her family (that's enough to feed a small army). She then batch cooks them by boiling in a shallow pan of water with some oil added, and as the water evaporates the oil cooks the outside. She then uses or freezes for use later. I've found that cooking them in the oven, 180C fan (350F) and turning them as they brown give the most amazing spiced meat liqour with the natural fats and juices and spices, that was absolutely heavenly to drink down! Best cup-a-soup EVER!!!! Absolutely heavenly, just like these bangers! (Bangers is a english slang term for sausages) I've added the original and my scaled versions of the recipe - if you don't like too much chili heat then you can reduce the number of chili peppers |
INGREDIENTS (for approx 8 x 8inch sausages on a 34/38 size casing)
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INGREDIENTS for batch cooking
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INSTRUCTIONS
1. Finely chop the onions, chili peppers, and corriander. 2. Add to the beef along with the rest of the ingredients and mix well. 3. If you want a finer course to your sausage then put through the meat grinder with the blade active. This will also chop the onions even finer. I like mine to have some bite and can chop finely anyway so I skip this choice - comes down to your own preference on the courseness of your sausages. |
4. Stuff into your casings with either your sausage stuffer or using our hack with a plastic bottle (see TIPS OUR PLASTIC BOTTLE KITCHEN HACK)
5. Tie off one end and twist your sausage links for the lengths you want. I was using a 34/38 casing and went for a good 8" sausage each time, making a pinch of 1/2 inch between the sausage links.
6. If boiling - put in shallow pan with some water, and a table spoon of oil, the water nearly covering the sausages and simmer away slowly. the water will boil down and when it gets to about 1/3 the depth of the sausage they are done. Then eat or cool and freeze.
OR
7. Put in the oven in a shallow dish , to collect the juices, at 180C fan (350F) for approx 25-30 mins and turn occasionally as the skin browns.
5. Tie off one end and twist your sausage links for the lengths you want. I was using a 34/38 casing and went for a good 8" sausage each time, making a pinch of 1/2 inch between the sausage links.
6. If boiling - put in shallow pan with some water, and a table spoon of oil, the water nearly covering the sausages and simmer away slowly. the water will boil down and when it gets to about 1/3 the depth of the sausage they are done. Then eat or cool and freeze.
OR
7. Put in the oven in a shallow dish , to collect the juices, at 180C fan (350F) for approx 25-30 mins and turn occasionally as the skin browns.