Indian-Inspired Curry Sausage – Aromatic BBQ Sausage with Ghee & Fresh Spices

2026-08-30 19:11

A rich and aromatic BBQ sausage inspired by the flavours of Indian cooking. Onions, garlic, ginger and spices are gently fried in ghee before being combined with pork or chicken, creating layers of warm curry flavour in every bite.

Some sausages get their character from smoke, others from herbs or a carefully balanced mixture of traditional spices. This one takes us in a completely different direction.

Indian-Inspired Curry Sausage brings the warmth, fragrance and colour of Indian-style spice blends to a juicy homemade BBQ sausage.

What makes this recipe particularly interesting is that the flavour doesn't come simply from adding curry powder to the meat. Before the sausage mixture is prepared, finely diced onion, fresh garlic and ginger are gently fried in ghee together with the spices. This short cooking step allows the aromatics to soften and the spices to bloom in the hot fat, releasing considerably more of their fragrance and flavour.

Turmeric provides its characteristic golden colour and earthy background, while curry powder supplies the main aromatic character. Cardamom adds a fragrant note, black pepper brings warmth, and a little chilli can be included for those who prefer an additional kick.

Fresh coriander added to the sausage mixture provides a final burst of freshness against the deeper cooked spices.

The recipe can be made in two ways. Pork shoulder or neck with pork back fat produces the richer, more robust version, while chicken thighs with a slightly higher proportion of back fat create a lighter-tasting sausage without sacrificing the juiciness we expect from a good BBQ sausage.

Once grilled, the casing becomes beautifully browned while the heat wakes up those spices all over again, releasing the aroma of curry, ginger, garlic and onion as soon as the sausage hits the grill.

This isn't intended to reproduce a particular traditional Indian sausage. Instead, it's a sausage inspired by the flavours and cooking techniques of Indian cuisine and adapted specifically for the barbecue.

Rich, fragrant, warming and just as spicy as you choose to make it, this is comfort food with spice—and a sausage that's very difficult to ignore once it reaches the BBQ.

Recipe

An aromatic Indian-inspired BBQ sausage available in either a rich pork version or a lighter chicken version. Onion, garlic, ginger, turmeric, curry powder, cardamom and black pepper are gently fried in ghee to develop their flavour before being incorporated into the sausage mixture. Fresh coriander adds brightness, while optional chilli allows the heat to be adjusted to taste. Stuffed into natural pork casings and grilled until beautifully browned, the result is a juicy sausage with warm spices, fragrant aromatics and plenty of BBQ character.

Recipe Overview

Difficulty

Beginner

Yield

2000 g

Equipment Needed

• meat grinder • sausage stuffer • frying pan • kitchen scales • chilled bowls • thermometer

Ingredients

Meat and Fat

1500 g Pork Shoulder — Can also be made with pork neck
500 g Pork Back Fat
1400 g Boneless Chicken Thighs — Alternative if made as chicken sausage
600 g Pork Back Fat — Alternative if made as chicken sausage

Seasoning

36 g Salt
5 g Black Pepper
8 g Turmeric — Can be replaced with 18 g fresh finely chopped turmeric
2 g Cardamom
16 g Curry — Madras or Masala style
2 g Chilli Flakes

Fresh Additions

16 g Fresh Garlic — finely chopped
16 g Fresh Ginger — finely chopped
20 g Fresh Coriander — chopped
2 pcs Fresh Onion

Additional Ingredients

4 tbsp Ghee — Alternative you can use unsalted butter

Method

preparation

Cut meat and pork fat into cubes suitable for your grinder.
Place the meat and fat into the freezer for approximately 1–2 hours. The meat should be firm but not frozen solid.
Heat the ghee or butter over medium heat and add diced onions, chopped garlic and ginger
Cook gently for several minutes until the onions begin to soften.
Now add turmeric, black pepper, cardamom, curry powder and the optional chilli powder.
Stir thoroughly. Continue cooking gently for approximately 5 minutes. The spices should become fragrant but not burnt.
Remove from heat and add the fresh chopped coriander.
The spice mixture must cool completely before mixing with raw meat. Target temperature is 10°C / 50°F or below. Refrigerate if needed.

processing

Grind the chilled meat through a 3 or 5 mm plate.
Add the cooled spice mix.
Mix thoroughly until the sausage mixture becomes smooth, sticky and develops a good protein bind.

stuffing_linking

Fill the mixture into natural pork casings.
Twist into links of your preferred length.

finishing

Heat water to about 75°C.
Poach gently for approximately 45 minutes or until the internal temperature reaches at least 72°C.
Cool immediately in cold water.
Hang the sausages until dry and refrigerate overnight before serving.

Additional Guidance

Preparation Guidance

Frying the onions, garlic, ginger, and spices in ghee before mixing creates a deeper, richer flavour and a far more aromatic sausage. Just remember to cool the mixture completely before adding it to the meat.

Resting and Cooling

Best served after resting 1 night in the fridge for flavor development.

Storage

After poaching up to 5 days in the fridge and vacuum sealed over 3 month in the freezer.

Serving Suggestions

• naan bread • mango chutney • yoghurt mint sauce • grilled onions • cucumber salad • spiced potatoes • BBQ flatbreads

Additional Notes

Once poached, the sausages can be: • grilled immediately • chilled and stored • vacuum sealed and frozen To serve: Finish over medium BBQ heat until beautifully browned.

Sausage Specifications

Casing Type	pork
Casing Size	28 - 30 mm
Grind Size	3 mm
Poaching Temperature	75°C
Internal Temperature	72°C
Freezer Friendly	Yes

Tags: asian sausage bbq sausages chicken curry sausage chicken sausage curry bratwurst curry sausage homemade curry sausage indian curry sausage indian inspired sausage pork curry sausage recipe spicy bratwurst

Indian-Inspired Curry Sausage – Aromatic BBQ Sausage with Ghee & Fresh Spices