Goan Sausage Curry

A quick sausage curry with very few ingredients

• CuisineIndian
• CategoryPork
• CourseMains

Ingredients

• 500 gmsGoan sausages
• 200 gmsOnions, coarsely chopped
• 400 gmsTomatoes, chopped
• 250 gmsPotatoes, diced

Preparation

1. Slice sausages and put in a pan and fry for a few minutes
2. Add onions and fry till soft
3. Add tomatoes and a bit of water
4. Add potatoes, bring to boil and then simmer till potatoes are cooked
5. Serve with dinner rolls or crusty bread

On a visit to a local Indian grocery store I spotted some Goan sausages. It had a reassuringly goan brand of Pinto. Goan sausages are unique - I haven't seen anything like them. The meat inside is highly spiced.

Goan sausages are pretty much an entire dish in a sausage casing. The long list of spices accompanying any Indian dish are not needed - it is all in the sausage. You don't even need to add salt. There is enough fat in the sausage - put it in the pan first and you don't need oil. Just add some chopped onion and tomatoes. You can add some chopped potatoes as well, as I have.

Once the casing is removed, the sausage pretty much breaks up on cooking. Depending on the sausage, the casing may be thick or thin. If it is thin and you don't like your sausage breaking up into mince, keep the casing on when you slice it. I use fresh tomatoes rather than canned ones in this dish - it makes for a slightly milder gravy. The potatoes help tone down the natural saltiness of the sausage.