Sausage masala is the dish every Indian home invented on its own: sliced sausages tossed into an onion-tomato masala with capsicum and a pinch of garam masala. It's quick, it packs well, and it turns a pack of sausages into dinner for four with pav or parathas.
The trick is to brown the sausages first and add them back at the end, so they stay juicy with crisp edges instead of going soft in the masala.
What You Will Need
From FNF (any one):
- Keells Krest Smoked Chicken Sausage, one 250 g pack (12 sausages): smoky and mild, the classic choice
- Old Calcutta Chicken Sausages (400 g): a gentle green chilli warmth that suits the masala
- Keells Krest Chicken Garlic Sausage, one 250 g pack: for garlic lovers
From your kitchen:
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 medium onions, sliced
- 1 large capsicum, cut into squares
- 2 medium tomatoes, chopped
- 1 tsp ginger-garlic paste
- 1 to 2 green chillies, slit
- ½ tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp tomato ketchup (optional)
- Salt to taste
- Fresh coriander and a squeeze of lemon to finish
Method
- Thaw the sausages in the fridge and slice them on the diagonal into 1 cm pieces. Thin franks can be sliced straight from frozen.
- Heat 1 tbsp oil in a wide pan on medium heat. Add the sausage slices in a single layer and fry, turning, until browned at the edges and hot through. Always follow the cooking instructions on the pack. Lift them out and keep aside.
- In the same pan, add the remaining oil and the cumin seeds. When they splutter, add the onions and cook until soft and light golden.
- Add the ginger-garlic paste and green chillies and stir until the raw smell goes.
- Add the turmeric, chilli powder and coriander powder with a splash of water so the spices don't burn. Then add the tomatoes and salt and cook until the tomatoes break down and the oil starts to separate.
- Add the capsicum and cook for 2 to 3 minutes. It should stay a little crunchy.
- Return the sausages to the pan with the ketchup, if using, and the garam masala. Toss for a minute until everything is coated and hot.
- Finish with fresh coriander and a squeeze of lemon. Serve with buttered pav, parathas or rotis.
Tips
- Don't simmer the sausages in the masala. Brown them separately and toss them in at the end.
- For a tiffin, cook the masala a little drier so it doesn't make the roti soggy.
- For a party, use Keells Cocktail Extra Spicy sausages whole, and serve with toothpicks.
Not sure which Keells flavour to pick? Read our Keells flavour guide, or see how to cook frozen sausages.
Order before 4 PM for same-day delivery across Delhi NCR. Free delivery on orders above ₹449.
