Goan-style spicy pork sausage with vinegar (Pork sausage curry) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 233) by Raghavan Iyer

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Accompaniments: Luffa squash relish with shallots (Peerkangai chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chile powder.

  • kaityblueeyes on November 28, 2023

    This ended up being a pantry dinner for us! Had sausage in the freezer (sweet Italian). Used white wine vinegar, parsley and sriracha substitutes and was still good!

  • kari500 on May 05, 2020

    Another thing I would never have thought to make but EYB led me to it during The Inside Days of quarantine cooking, and I'm glad I made it. I had turkey sausages in the freezer, and wanted something new and different. I looked up sausages and tomatoes (I have many cans), and this came up. I used my canned tomatoes instead of a real one, and didn't have any cilantro (I am missing herbs so much). I didn't have a full pound of sausage so I added some cut up potatoes. The potatoes were the best part, but overall this is worth making. Easy and has a TON of flavor. Saute garlic and onion, add the coriander, cumin, turmeric, Kashmiri chilies (you can sub cayenne), tomato, and salt; cook some more. Add sausages and vinegar and cook more. Add fresh chilies and cilantro (none for us) and cook a bit more. I think you could really use any protein, or vegetable, and this would be good.

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