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Bangalore pepper sausages
( Pepper Recipes Specials - Regional flavours ) PREVIOUS
By : Method
- Roughly powder the cinnamon, cloves and pepper.
- Mix all the ingredients together well and stuff into the casing.
- Grill or fry when required.
- These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
Recipe courtesy: Anglo-Indian Recipes
Ingredients:
1 kg ground pork (add a sufficient amount of small finely cut pieces of fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 tsp nutmeg powder
Salt to taste
2 tsp pepper corns
1 tsp garlic paste
2 tbsp chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
1 kg ground pork (add a sufficient amount of small finely cut pieces of fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 tsp nutmeg powder
Salt to taste
2 tsp pepper corns
1 tsp garlic paste
2 tbsp chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
RECIPES BY BRIDGET WHITE-KUMAR
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