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Bangalore pepper sausages
( Pepper Recipes Specials - Regional flavours ) PREVIOUS
By : Bridget White-Kumar
Category : Pork
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Roughly powder the cinnamon, cloves and pepper.
  2. Mix all the ingredients together well and stuff into the casing.
  3. Grill or fry when required.
  4. 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

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
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