Tikka sausages

Tikka style sausages
Tikka style sausages

Back in South Africa, spicy lamb and chicken sausages were staples in every household. I always had a stash of chicken tikka sausages in my freezer ready to be turned into a hearty sausage chutney, fried up for breakfast or grilled for an impromptu Sunday afternoon braai (a traditional South African BBQ).

Needless to say this is something we have really missed since moving to London. I have spent a few months trying to build and perfect a recipe that uses minced turkey thigh (for the fat content) and layering in different spices to get close to the spicy sausage we are used to. I must say though that I do not have a sausage filler so I’m shaping mine into chipolata style sausages (almost like shish kebab) and they do hold their shape quite nicely while frying but the taste is really what I am after.

Let’s get cooking…

Place the onion, chilli and coriander into a blender and blend until very fine, then squeeze out the moisture using kitchen roll. Add this to the mince along with all the other ingredients and mix well until all the ingredients are evenly distributed and mixed together. I like to fry a small amount to test for the seasoning and if I am happy then shape into little sausages. At this point you can fry it immediately or lay out on greaseproof paper and freeze.


Tikka style sausages

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

• 250g minced turkey
• ½ onion
• 4 green chillies
• 1 tsp ginger and garlic paste
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp garam masala
• ¼ tsp grated nutmeg
• ½ tsp kahmiri masala
• 1 tsp curry powder
• 1 tsp salt
• ½ tsp pepper
• 2 tblsp coriander
• 1 tblsp olive oil
• ½ tsp onion powder
• ½ tsp garlic powder

Directions

  1. Place the onion, chilli and coriander into a blender and blend until very fine, then squeeze out the moisture. Add to the mince along with all the other ingredients.
  2. Mix well and form into long sausage like shapes.
  3. Fry in oil or freeze on greaseproof paper.

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