SAUSAGES… Appetizer or a Quick-and-easy Meal?

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.

The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.

The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in “quick-and-easy” meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers’ needs and fancies.

There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer.  Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.


500 grams pork or beef (pepper) sausages      

2 big tomatoes chopped

2 large onions sliced finely                              

2 green chilies sliced lengthwise

1 teaspoon ginger paste                                    

1 teaspoon chopped garlic                          

2  tablespoons oil                                             

1 teaspoon chilly powder                             

½ teaspoon tumeric powder                             

½ teaspoon coriander powder

½ teaspoon cumin powder                                

Salt to taste

Heat oil in a pan and add the sausages and a little water. Cook on low heat till the water evaporates and the sausages turn golden brown. Remove from heat and slice the sausages into halves.

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. Add the ginger paste and fry for 2 or 3 minutes. Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. Add 1 cup of water and bring to boil. Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice


The word “Steak” is derived from an Old Norse word “steik” meaning “roast”. It is a continental dish, popular all over the world, served in restaurants and  Steakhouses  with or without various accompaniments such as Potatoes, Vegetables, etc.

Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked.

Steaks are typically grilled, but they are also often pan-fried or broiled, using dry heat, and served whole.The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Grilling makes it usually dry where as cooking or broiling it in a pan would make it more juicy. The perfect steak needs the right flavors, and different steak cuts are prepared differently. The amount of time a steak is cooked is a personal preference. The shorter the cooking time, the more juice is retained. The longer the cooking time would result in drier, tougher meat. A vocabulary has also evolved to describe the degree to which a steak is cooked such as Raw, Blue rare or Very Rare, Rare,  Rare, Medium Rare Medium, and Well done.

Steak was first introduced in India by the British as early as the 16th Century. As was the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Beef Steak” introduced by them was quite bland and tasteless. Over the years many more ingredients and spices were added to this dish to make it more spicy and delicious as it is today.  It has become synonymous with Anglo-Indian Cuisine, as our famous Anglo-Indian Pepper Steak and Anglo-Indian Masala Steak,.These dishes are relished by all of us and I’m sharing the recipes for them below.  So let your steaks sizzle the old fashioned way in a skillet or heavy fry pan. However, the steaks could be grilled if desired using the same ingredients.



Serves 6      Preparation Time 45 minutes

1kg Beef Undercut or Sirloin cut into steaks      

1 teaspoon turmeric powder     

3 or 4 teaspoons fresh pepper powder   

3 tablespoons oil                       

2 big onions sliced finely                        

2 big tomatoes chopped            

3 potatoes peeled                  

Salt to taste

Wash the meat well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes along with the potatoes. Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot with boiled vegetables and bread.


Serves 6     Preparation Time approx 1 hour


1 kg boneless Mutton or Beef from the Round portion cut into steaks

2 medium size onions sliced                 

2 medium potatoes sliced

2 cups water                                          

Salt to taste

3 tbsp Oil                                               

1 teaspoon ginger paste

1 teaspoon  garlic paste                         

2 teaspoons coriander powder

1 teaspoons cumin powder                    

½ teaspoon turmeric powder

1 teaspoon pepper powder

Heat the oil in a large, wide pan .Add the onions and sauté for a few minutes. Remove half the quantity of onions and keep aside. Add the meat and stir-fry for 10 minutes until the pieces turn brown. Reduce heat to medium and add all the other ingredients except the potatoes. Mix well. Add the water and simmer covered for 45 minutes. Add the potatoes and salt to taste. Stir and cook for another 15 to 20 minutes, until the potatoes are cooked. Now add the pre fried onions and mix well into the Steak


Serves 6         

Preparation time 1 hour


½ kg good chops either mutton, beef or pork

2 large onions sliced fine                               

2 or 3 green chilies sliced lengthwise

3 tablespoons oil                                           

2 teaspoons pepper powder

3 potatoes peeled and halved


Wash the chops and marinate them with the pepper powder, and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well.  Simmer for a few minutes till the chops get firm.  Add sufficient water and the potatoes and cook till the chops are done and the gravy dries up.  Garnish with onion rings