Italian Sausage Curry has an irreverent vibe to it. While using Italian sausage in an Indian curry might seem unusual, it yields wonderful results. Savory and not-too-spicy, Italian Sausage Curry is delicious as is, over rice or with naan on the side. Take your dinner international with either Sicilian Orange Salad or Greek Cucumber Tomato Salad as a starter followed by Italian Sausage Curry as your main course.
Prep Time: 15 minutes, Total Time: 1 hour, 25 minutes. Serves: 4
Ingredients:
- 3 Tbs Cooking Oil, Olive/Canola Oil blend recommended
- 1 lb Italian Sausage, 4 or 5 links, preferably hot with fennel seeds
- 2 Cinnamon sticks
- 5 whole Cloves
- 5 Green Cardamom pods, bruised gently*
- 1 Tb Curry Leaves powder
- 1 large Onion
- 1 Serrano chili
- 4 cloves Garlic
- 2 inches Ginger
- 1 Tb ground Turmeric
- 1 Tb Madras-style Curry Powder*
- 1 Tb Garam Masala
- 1 tsp fine Sea Salt
- 2 cups diced Tomatoes, fresh or canned
- 2 Tbs Apple Cider Vinegar
- 1 cup Water
Preparation:
- Peel and trim the onion, garlic cloves and ginger root. Cut the onion lengthwise into very thin, long slices, yielding approximately 1 ½ cups. Mince the garlic and ginger root and slice the serrano chili into very thin rings; combine the garlic, ginger and serrano chili with the onion.
- Pour the cooking oil into a 5-quart Dutch oven over a medium-high heat.
- Prick the sausages with a fork, 3 or 4 times per sausage.
- When the oil is hot and shimmering, add the sausages to the pan and cover; brown the sausages on all sides but not cooked through, approximately 15 minutes.
- Remove the partially-cooked sausages to a bowl and set aside to cool.
- Add the cinnamon, cloves, cardamom pods and curry leaves powder to the heated oil and cook over a low heat until fragrant, about 2 minutes.
- Add the onion, serrano chili, garlic and ginger, stir to mix with the spices, adding a bit more oil if needed, cover and cook over a medium heat until the vegetables have softened.
- Combine the turmeric, curry powder, garam masala and sea salt in a small bowl, mix together and sprinkle over the other ingredients; continue to cook for a minute or two.
- Slice the sausages into thin circles and return to the bowl with their juices.
- Add the tomatoes, vinegar and water, stir to mix and raise the heat to medium-high.
- Add the sliced sausages and their juices to the curry and stir to mix.
- Rinse the potatoes, remove the eyes and cut into bite-size pieces.
- When the curry begins to bubble, stir in the potatoes and cook, covered, until the potatoes are fork-tender.
- Remove from heat and allow Italian Sausage Curry to rest for 5 minutes prior to serving.
*Notes:
- Green Cardamom pods can be purchased at Indian and Middle Eastern supermarkets and on-line.
- Bruise cardamom pods by placing them under the flat side of a knife and gently pressing down on the pods until they pop; do this gently, don’t smash the pods to pieces.
- Madras-style Curry Powder is a yellow/ochre color and available in supermarkets, Indian supermarkets and on-line.
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