PORK BRATWURST SAUSAGE IN A PIQUANT EAST INDIAN CLASSIC VINDALOO

DifficultyBeginner

Derived from the Portuguese Pork Vindaloo recipe called “Carne de Vinha D’Alhos” meaning ’meat in a marinade of wine & garlic’, this flavour-packed blend of succulent Pork Bratwurst Sausages, Red Chillies, East Indian Spices & a hearty dose of Red Wine Vinegar makes this dish not just a Goan favourite but also an international favourite!!

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Marination: 6-8 hrs
 1 kg Meisterwurst Pork Bratwurst Sausage links— cut into 1 cm rounds)
 15 pcs Dry Red Kashmiri Chillies—add a couple more if you want it spicier—if Kashmiri not available, any spicy dry red chillies will suffice
 2 pods Garlic / 10 Garlic cloves
 1 inch pc Fresh Ginger
 1 tbsp Turmeric Powder / 1 inch pc Fresh Turmeric
 1.50 tbsp Cumin / Jeera seeds
 1 tbsp salt
 250 ml Red Wine Vinegar
  cup Chopped Fresh Cilantro/Coriander
FOR THE MARINADE / PASTE
 Deseed the chillies & soak in hot water for about 10 mins—take out & set aside
 In a blender/food processor add the soaked chillies, ginger, garlic, turmeric, cumin & most of the vine- gar—blend to a fine paste—set aside for use
1

In a large earthenware or glass dish/vessel place the Pork Bratwurst Sausage cut rounds

2

Pour in the Vindaloo blended marinade paste & give it a stir so that the masala gets evenly coated on every sausage round

3

Let marinate for 8-9 hours / overnight or even better for upto 24 hours in the fridge

4

Next day, add the leftover vinegar & slow cook the marinated Pork Bratwurst Sausage rounds on medium heat

5

Stir periodically & taste...add more salt or vinegar if required—DO NOT ADD ANY WATER

6

Cook the luscious & aromatic Vindaloo & Pork Brat mix for about 30 mins or so

7

Take off the heat & Garnish with chopped Cilantro

8

Serve hot with steamed ‘ghee’ rice or the famous Goan style ‘pao’... freshly baked bread rolls or ‘naans’…Indian flatbread

Tips
9

* The marinade can be kept overnight in a glass,
earthenware or plastic dish
* DO NOT store in a steel container as the vinegar will react with the metal being acidic
* This dish can be stored upto a week at room temperature without spoiling...in fact it gets tastier as it ages

10

There’s nothing like a hearty & gratifying meal that encompasses good fusion flavours & textures with tastes & aromas that either contrast or complement...the end result being new culinary delicacies that delight & tickle the taste buds!!

Ingredients

Marination: 6-8 hrs
 1 kg Meisterwurst Pork Bratwurst Sausage links— cut into 1 cm rounds)
 15 pcs Dry Red Kashmiri Chillies—add a couple more if you want it spicier—if Kashmiri not available, any spicy dry red chillies will suffice
 2 pods Garlic / 10 Garlic cloves
 1 inch pc Fresh Ginger
 1 tbsp Turmeric Powder / 1 inch pc Fresh Turmeric
 1.50 tbsp Cumin / Jeera seeds
 1 tbsp salt
 250 ml Red Wine Vinegar
  cup Chopped Fresh Cilantro/Coriander
FOR THE MARINADE / PASTE
 Deseed the chillies & soak in hot water for about 10 mins—take out & set aside
 In a blender/food processor add the soaked chillies, ginger, garlic, turmeric, cumin & most of the vine- gar—blend to a fine paste—set aside for use

Directions

1

In a large earthenware or glass dish/vessel place the Pork Bratwurst Sausage cut rounds

2

Pour in the Vindaloo blended marinade paste & give it a stir so that the masala gets evenly coated on every sausage round

3

Let marinate for 8-9 hours / overnight or even better for upto 24 hours in the fridge

4

Next day, add the leftover vinegar & slow cook the marinated Pork Bratwurst Sausage rounds on medium heat

5

Stir periodically & taste...add more salt or vinegar if required—DO NOT ADD ANY WATER

6

Cook the luscious & aromatic Vindaloo & Pork Brat mix for about 30 mins or so

7

Take off the heat & Garnish with chopped Cilantro

8

Serve hot with steamed ‘ghee’ rice or the famous Goan style ‘pao’... freshly baked bread rolls or ‘naans’…Indian flatbread

Tips
9

* The marinade can be kept overnight in a glass,
earthenware or plastic dish
* DO NOT store in a steel container as the vinegar will react with the metal being acidic
* This dish can be stored upto a week at room temperature without spoiling...in fact it gets tastier as it ages

10

There’s nothing like a hearty & gratifying meal that encompasses good fusion flavours & textures with tastes & aromas that either contrast or complement...the end result being new culinary delicacies that delight & tickle the taste buds!!

PORK BRATWURST SAUSAGE IN A PIQUANT EAST INDIAN CLASSIC VINDALOO