Very spicy indian style curry suitable for dosa....


About Sausage:

A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.
The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef, or veal. The meat to fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The United States Department of Agriculture defines the content for various sausages and generally prohibits fillers and extenders.
Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat excluding flavorings. In the United Kingdom and other countries with English cuisine traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs the moisture lost from the meat.
  • Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.
  • Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
  • Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube).
  • Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk,Landjäger (smoked), Slim Jim, and summer sausage.
  • Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
  • Vegetarian sausage refers to sausages made without meat, for example, with soya protein or with tofu or with herbs and spices. Vegetarian sausages are frequently sold in supermarkets, they might not be vegan, for they may contain ingredients such as eggs.


Ingredients:


Sausage - 3 ,removed from casing
Potato - 2 cut into dices
Chilly Pd - 2 tsp
Garam Masala - 1 tsp
Salt
Coriander Leaves - 3 tbsp


Method:


1.Heat a pan add oil,then add sausage and saute it till its cooked.
2.Then add potatoes and saute well then add water and cook them both ,potatoes should become tender now.
3.Add chilly pd,Garam masala,Salt and mix them till the masalas are cooked well.
4.Let them come to boil .
5.Finally garnish with coriander leaves.