North Indian Spiced Blood Sausage Curry

Ingredients

In this adaptation, the German blood sausage is transformed into a flavorful curry by incorporating North Indian spices and cooking techniques. The original German dish is typically pan-fried or grilled, while the North Indian version involves simmering the blood sausage in a spiced curry sauce. The addition of Indian spices such as cumin, coriander, turmeric, and garam masala gives the dish a distinct North Indian flavor profile. We alse have the original recipe for Blutwurst, so you can check it out.

• 500g (1.1 lb) blood sausage 500g (1.1 lb) blood sausage
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt.
6. 6.
   Add the spice mixture to the pan and cook for a minute to toast the spices.
7. 7.
   Slice the blood sausage into bite-sized pieces and add them to the pan. Stir well to coat the sausage with the spice mixture.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the sausage is cooked through and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Blood sausage — Ensure that the blood sausage is fully cooked before adding it to the curry. If the sausage is not pre-cooked, boil it separately until cooked through before slicing and adding it to the curry.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder or add a chopped green chili to the curry.
• Serve the Spiced Blood Sausage Curry with steamed basmati rice or naan bread for a complete meal.
• For added richness, you can stir in a tablespoon of ghee (clarified butter) at the end of cooking.

Serving advice

Serve the North Indian Spiced Blood Sausage Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying meal.

Presentation advice

Present the Spiced Blood Sausage Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.