North Karnataka Style Spiced Sausages (Jitrnice)

Ingredients

In this North Karnataka adaptation of Jitrnice, we incorporate the unique flavors of the region by using local spices like red chili powder, turmeric, and coriander. The cooking technique and choice of herbs are also influenced by the culinary traditions of North Karnataka, resulting in a distinctively spiced and aromatic sausage. We alse have the original recipe for Jitrnice, so you can check it out.

• 500g (1.1 lb) minced meat (chicken or pork) 500g (1.1 lb) minced meat (chicken or pork)
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) finely chopped onions 1 cup (200g) finely chopped onions
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 2 tablespoons red chili powder 2 tablespoons red chili powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh coriander leaves
• Salt to taste Salt to taste
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced meat, chopped onions, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, chopped coriander leaves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take the natural sausage casings and rinse them thoroughly under cold water. Soak them in water for about 30 minutes to soften.
3. 3.
   Once the casings are soft, carefully slide them onto a sausage stuffer or piping bag.
4. 4.
   Fill the sausage stuffer or piping bag with the meat mixture and tie off one end of the casing.
5. 5.
   Slowly pipe the meat mixture into the casing, ensuring it is evenly filled. Leave some space at the end for twisting and securing the sausages.
6. 6.
   Twist the sausages at regular intervals to create individual links. Once all the sausages are formed, tie off the open end.
7. 7.
   In a large pot, bring water to a boil. Add the sausages and cook them on medium heat for about 20-25 minutes or until fully cooked.
8. 8.
   Once cooked, remove the sausages from the pot and let them cool for a few minutes.
9. 9.
   Heat a pan with a little oil and lightly fry the sausages until they turn golden brown on all sides.
10. 10.
    Serve the North Karnataka Style Spiced Sausages hot with your choice of accompaniments.

Treat your ingredients with care...

• Minced meat — Ensure the meat is fresh and of good quality to enhance the flavor and texture of the sausages.
• Natural sausage casings — Soaking the casings in water helps soften them, making them easier to work with and preventing them from tearing during the stuffing process.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of red chili powder.
• Serve the sausages with mint chutney or tomato ketchup for a delightful combination of flavors.
• These sausages can be grilled or baked instead of pan-frying for a healthier cooking option.
• Experiment with different herbs and spices to customize the flavor profile according to your taste preferences.
• Make a larger batch of sausages and freeze them for later use.

Serving advice

Serve the North Karnataka Style Spiced Sausages as a main course dish accompanied by rice, roti (Indian bread), or bread rolls. They can also be enjoyed as a snack or appetizer with mint chutney or tomato ketchup.

Presentation advice

Arrange the golden-brown sausages on a platter, garnished with fresh coriander leaves. Serve them alongside a bowl of mint chutney or tomato ketchup for dipping.