Kala’s Sausage and Potato Fry

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.

Kalas Sausage and Potato Fry - Kalas Kalai

Kala’s Sausage and Potato Fry

Nutritive Value

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.

Ingredients

  • 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

Method

  1. Wash and boil the potatoes for 10 minutes. Cool and remove the skin.
  2. Heat the oil in a large non-stick skillet.
  3. Fry the sausages till they are nicely browned. Remove and set aside.
  4. 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.
  5. 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.
  6. Add the pepper and chilli powders and the rest of the salt. Stir and fry for another minute.
  7. Add the sausages and potatoes, and mix well. Cook for a minute more. Serve hot.

Notes

  1. If cocktail sausages are not available, you could always buy regular sausages and cut each into two.
  2. 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.
  3. After adding the spring onion, fry only on low heat to retain the crispness of the onion.
  4. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.
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