East Indian Pork Vindaloo Sausages

Step 1

Clean, wash and pat dry the pork with a clean kitchen cloth.

Step 2

Remove the skin, bones and cut meat into small pieces

Step 3

Soak the chillies in hot water for 10 minutes - remove seeds

Step 4

In a blender or food processor - blend together the chilies, garlic, ginger, turmeric and cumin seed with vinegar. (do not use water)

Step 5

Apply the vindaloo masala to the pork pieces and let marinate for24 hours in the fridge. Use an earthen pot, plastic or glass container. Do not use a metal container as the vinegar will react with the metal.

Step 6

The next day, fill gut with marinated pork. knot with kitchen twine every 3 to 4 inches creating a link of about 10 maximum.

Step 7

Let the sausages dry in the sun until you feel no moisture.

Step 8

Prick the sausages with a fork in few places. Place the sausage in water and let cook until tender.

Step 9

When cooked thru - drain any excess water.

Step 10

Serve as is with bread or chapati. Or use it as an ingredient in chilly fry and breakfast sandwiches.