When I flip through my collection of cookery books, if a photograph of some preparation fascinates me I try to make an Indian dish to suit our palate and kitchen. I came across a photograph of sausages and potatoes, beautifully presented but in a curry form – curry meaning western style bland curry. Therefore I decided to combine sausage and potatoes in what the Tamilians call a poriyal, meaning fry. The cocktail sausages available in India are quite spicy; therefore I decided to keep the add-on spices to a minimum. We usually get chicken sausages, but if you’re lucky you might find pork sausages in the stores. I have used chicken sausages to prepare this dish, but you can also use pork sausages.
Chicken sausages contain approximately 160-180 Calories and around 13g of protein per 100g. They also contain some chicken fat. The potatoes provide 99 calories per 100g. Therefore this is a protein rich and moderate energy preparation that is also very easy to make.
- 250g Cocktail Sausages (Chicken/Pork)
- 500g Baby Potatoes
- ½ tsp Pepper Powder
- ½ tsp Chilli Powder
- 10 large Garlic Cloves, diced
- 2 Green Chillies, deseeded and diced
- ½ tsp grated Ginger
- 1 bundle Spring Onion, diced
- 1 tsp Salt, or to taste
- 2 T Vegetable Oil
- Wash and boil the potatoes for 10 minutes. Cool and remove the skin.
- Heat the oil in a large non-stick skillet.
- Fry the sausages till they are nicely browned. Remove and set aside.
- Fry the potatoes in the same oil till golden. Add ½ teaspoon of salt, mix well and fry for a minute longer. Remove and set aside.
- To the oil left in the skillet, add the garlic and green chillies and stir. When the garlic begins to look dry, add the spring onion and ginger and fry for a minute.
- Add the pepper and chilli powders and the rest of the salt. Stir and fry for another minute.
- Add the sausages and potatoes, and mix well. Cook for a minute more. Serve hot.
- If cocktail sausages are not available, you could always buy regular sausages and cut each into two.
- The sausages and potatoes should be browned in the first stage of cooking itself because they are fried for a very short time in the second stage.
- After adding the spring onion, fry only on low heat to retain the crispness of the onion.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.