SAUSAGE MEAT MASALA

This recipe was given to me by one of my close friend's Rena. She did this at home here in Kuwait and the result was fantastic. Its an easy way to make Goa sausages provided you can get the pork to do it. Fo rthose who are not aware Pork and Pork products are banned in Kuwait. But most of the people seem to have it.

50 GMS KASHMIRI CHILLIES
50 GMS BEDKI CHILLIES
3 TSP JEERA
3 TSP LAVANG
6 PCS TIKKI
3 TSP MEERI
150 GMS GARLIC
50 GMS GINGER

GRIND ABOVE INGREDIENTS IN VINEGAR BUT NOT VERY FINE. NO WATER TO BE ADDED AT ALL.

DO NOT WASH THE MEAT. MAKE BIG PCS OF THE MEAT SLIT IT AND ADD SALT PROPERLY.

THEN TIE THE MEAT IN A CLOTH & LET THE WATER DRAIN FOR 1 OR 2 DAYS. IT MIGHT START GIVING A FOUL SMELL AFTER A DAY OR TWO. ON THIRD DAY UNTIE THE MEAT & WASH IT THOROUGHLY WITH LOTS OF WATER. THEN CUT INTO SMALL CUBES. ADD MASALA TO THE MEAT & MIX WELL AND LEAVE ASIDE FOR 3 DAYS. THIS CAN BE FILLED IN THE GUTS OR STORED IN A CONTAINER FOR FUTURE USE. IF FILLED WITH GUTS LEAVE TO DRY HANGING IT ON A STICK.

A picture of the sausages can be seen in this blog in the very beginning.