I've been trying to catch up on some of the recipes we made but never got around to writing up. We have a list of what's in the backlog, but Past Me didn't make very good notes there, so I've mostly been flipping through cookbooks for things that we've made but never got a blog post. We made this one quite a while ago. I think it may well have been before we'd even started the blog. It's meant to be made with Goan sausages, but they're not really a thing in North America. The next best thing would be Portuguese chouricos. And the next best thing after that would be Spanish-style chorizo. If I recall correctly, there was a bit of a miscommunication on the grocery list and we ended up with a package of Mexican-style (raw) chorizo sausages instead of Spanish-style (smoked/cured) chorizo. It was still good, but I wouldn't mind revisiting it with the proper cured sausage one of these days. (Although it's unclear from Iyer's recipe whether he intends the reader to use smoked/cured sausage or not. But the tip at the end talks about Goan sausage as well as Spanish chorizo and Portuguese chouricos and my understanding is that all of them are generally smoked. Hence my recommendation here.)

Pork Sausage Curry

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, halved and sliced
• 4-5 cloves garlic, sliced
• 1 large tomato, chopped
• 2 tsp. coriander seeds, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. ground Kashmiri chilies (or a 1:3 mix of cayenne:sweet paprika)
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 450g pork sausage (preferably smoked), cut into 1cm rounds
• 1/4 c. malt vinegar
• 2 Tbsp. chopped fresh cilantro
• 1-2 fresh green Thai chilies, minced

Directions

1. Heat oil over medium-high heat.
2. Add onion and garlic and cook until light brown around the edges (~5 minutes).
3. Add tomato, coriander, cumin, Kashmiri chilies, salt, and turmeric.
4. Reduce heat to medium-low, cover, and cook, stirring occasionally, for ~5 minutes.
5. Add the sausage and vinegar.
6. Increase heat to medium and cook, covered, stirring occasionally, for 8-10 minutes.
7. Stir in cilantro and fresh chilies and cook, uncovered, stirring occasionally, until the sauce thickens (~5 minutes).
8. Serve with rice and side(s) of your choice.