How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the sausages and marinate them a day in advance. Grill them just before serving.

Can I use a different protein?

Certainly! Ground turkey or beef can be substituted for chicken or lamb.

Can I make this spice level milder?

Yes, reduce the amount of sambar powder or balance with extra yogurt dip.

What can I use instead of tamarind paste?

Lemon juice with a bit of sugar can be used as a substitute for tamarind paste in a pinch.

Spicy Indian Sambar Sausages with Tamarind Glaze

Name: Spicy Indian Sambar Sausages with Tamarind Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500 g ground chicken or lamb; 2 tablespoons sambar powder; 1 teaspoon fresh ginger, grated; 1 teaspoon garlic, minced; 1 small red onion, finely chopped; 2 tablespoons cilantro, chopped; Salt to taste; Black pepper to taste; 3 tablespoons tamarind paste; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon cumin seeds; 1 tablespoon oil; Skewers (if using); Lime wedges for serving

A flavorful fusion of spice-rich sausages with tangy glaze

Delight your taste buds with these aromatic Indian sausages, infused with traditional sambar spices, complemented by a sweet-tart tamarind glaze.

1 h 30 min
4
Intermediate

Ingredients

For the Sausages

500 g ground chicken or lamb

2 tablespoons sambar powder

1 teaspoon fresh ginger, grated

1 teaspoon garlic, minced

1 small red onion, finely chopped

2 tablespoons cilantro, chopped

Salt to taste

Black pepper to taste

For the Tamarind Glaze

3 tablespoons tamarind paste

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon cumin seeds

1 tablespoon oil

For the Assembly

Skewers (if using)

Lime wedges for serving

Preparation

Marinating the Sausages

Combine ingredients

In a mixing bowl, combine ground meat, sambar powder, ginger, garlic, onion, and cilantro.

Season

Season with salt and black pepper, mixing thoroughly.

Marinate

Allow the mixture to marinate for at least 30 minutes in the refrigerator.

Preparing the Tamarind Glaze

Heat oil

Heat oil in a small pan over medium heat.

Add cumin seeds

Add cumin seeds and let them splutter.

Simmer glaze

Stir in tamarind paste, honey, and soy sauce, simmering for about 5 minutes until thickened.

Do not overheat the tamarind glaze to prevent it from becoming overly bitter. Adjust sweetness by increasing or decreasing the honey.

Cooking Process

Grill the sausages

Form the mixture into sausages around skewers, lightly oil them, and grill over medium heat until cooked through, about 15 minutes.

Baste with glaze

Brush the tamarind glaze over the sausages in the final 5 minutes of grilling for a glossy finish.

Final sear

Return sausages to the grill for a quick 2-minute sear on each side after glazing.

Plating & Serving