Punjabi-style Spiced Sausage Curry

Ingredients

In the Punjabi-style Spiced Sausage Curry, we adapt the German Lyoner Wurst to the Punjabi cuisine by incorporating traditional Punjabi spices and flavors. The sausages are cooked in a tomato-based curry, which is a departure from the traditional German preparation. Additionally, the use of Punjabi spices like cumin, coriander, turmeric, and garam masala adds a distinct flavor profile to the dish. We alse have the original recipe for Lyoner Wurst, so you can check it out.

• 500g (1.1 lb) Lyoner Wurst sausages, sliced 500g (1.1 lb) Lyoner Wurst sausages, sliced
• 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 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
5. 5.
   Add the tomato puree and cook until the oil separates from the masala.
6. 6.
   Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Add the sliced Lyoner Wurst sausages to the pan and coat them with the masala.
8. 8.
   Pour in 1 cup of water and bring the curry to a simmer.
9. 9.
   Cover the pan and let the sausages cook in the curry for about 15-20 minutes, or until they are cooked through and tender.
10. 10.
    Sprinkle garam masala over the curry and give it a final stir.
11. 11.
    Garnish with fresh cilantro leaves.
12. 12.
    Serve the Punjabi-style Spiced Sausage Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lyoner Wurst sausages — Ensure that the sausages are sliced evenly to ensure even cooking and distribution of flavors.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the consistency of the curry by adding more water if desired.
• Garnish with a squeeze of fresh lemon juice for an extra tangy kick.
• Serve with a side of raita (yogurt sauce) to balance the flavors.
• Experiment with different types of sausages to create unique variations of this dish.

Serving advice

Serve the Punjabi-style Spiced Sausage Curry hot with steamed rice or naan bread. Accompany it with a side of raita (yogurt sauce) and a fresh salad for a complete and satisfying meal.

Presentation advice

Garnish the Punjabi-style Spiced Sausage Curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Punjabi-style copper or brass serving dish for an authentic touch.