CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
The story of sausages is as rich and flavourful as the delicacy itself—stretching back centuries into the heart of culinary history. What began as a practical method of preserving meat has today transformed into a gourmet indulgence savoured across continents.
The concept of sausage dates back to ancient times, where it referred not only to the familiar cylindrical, casing-bound form but also to loose seasoned meat shaped into patties. Early versions were born out of necessity—ingenious ways to preserve blood, offal, and meat scraps by stuffing them into natural casings like animal intestines.
- A culinary journey through time, taste & technique with Celebrity Master Chef Dr Kaviraj Khialani
- From survival food to gourmet delight: the fascinating evolution of sausages
- A global legacy rooted in ancient Greece, Rome, and European traditions
- From hot dogs to artisanal links: meats, methods, and modern twists
- Forcemeat finesse: the science and art behind the perfect sausage
Historical records reveal that the term “sausage” entered the English lexicon in the mid-15th century as “sawsyge,” derived from Old North French saussiche (modern French saucisse), which in turn traces its roots to the Latin salsica—meaning “seasoned with salt.” Evidence of sausages, however, goes even further back to ancient Greece in the 8th or 9th century BC, where they were already a popular food, later embraced by the Romans and widely consumed across Europe.
From its humble origins in frugality, the sausage has evolved into a culinary canvas of creativity. Today, it is most commonly crafted using pork, though beef, chicken, and turkey variants have expanded its appeal. The iconic hot dog—also known as frankfurter or wiener—is a global favourite, typically grilled or steamed and served in a bun.
“A sausage is defined as a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings,” highlights the culinary tradition, with fillers like grains or breadcrumbs often enhancing texture and volume.
At the heart of sausage-making lies the art of forcemeat—a refined blend of ground meat, fat, herbs, and spices that determines the flavour, texture, and character of each variety. This technique has enabled chefs worldwide to experiment, innovate, and elevate sausages into diverse gastronomic expressions.
A Few Culinary Uses of Sausages
While there are loads of sausages around the world for us to enjoy and relish in various recipes/ cooking styles and combinations, some of the most commonly used options with sausages are as below:
- Sausages have been popular on a Breakfast table: Variety of sausages are used for breakfast be it English breakfast, American or the contemporary to the new world cuisine varieties, sausages are able to find their right place in grilled forms, saute, and cooked up on a hot griddle and dished out with eggs, baked beans etc. from hot dogs, to frankfurters and the long list of international sausage varietals there have been a number of them being used. Some of the famous ones have included black pudding sausage and Scottish varieties being served for morning munchies.
- Sausages are good to go in Soups, Salads, Stir fries: Sausages are ideal to be used in a number of gourmet delicacies add them to your favorite choice of soup with veggies ideally with potatoes and some herbs, have them in the form of a broth with veggies in a well flavoured stock. Add sausages to your salad bowls, grill them, pan fry them, use the smoked varieties as well to add that special punch into a salad with a nice tart dressing to compliment it. Sausage stir fries in combination with veggies, pulses, legume options, greens, beans, root veggies etc also turns out to be good for brunch options.
- Sausages in Baked & Roast dishes: Lace them in combination with choicest veggies and complimenting options in a creamy white sauce with cheese and set it into a baking dish, layer it with twist of taste flavors, with pasta, noodles, rice, bread and potatoes etc. it turns out to be a yummy delight the moment it is browned at the top and has a nice crusty cheesy look. It has also been observed that sausages have also been a part of roast preparations be it a poulty roast like stuffed roast chicken with a stuffing of bread, herbs and sausages, or be it a roast turkey as well. Variety of sausages have been adding their delectable and robust flavor into roast preparations as well.
- Sausages in bakery products: Baking variety of goodies with sausages is a great thing to do, talking of the varieties of pastry options, puff pastry, flaky pastry, short crust pastry, filo pastry etc somehow they are all able to adapt themselves well with sausages in the form of fillings and stuffing since a long time now. Some of the all-time favorites include quiche, tarts, tartlets, filo wrapped sausages, bread dough wrapped sausage delights, stuffing for a croissant, sausage and cheese puffs etc.
- Sausages in Fusion recipes: one of the recent trends we have witnessed includes mix-n-match combination recipes with a little of this and a little of that dishing out a delicacy to excite the senses and treat the palate. Indian twist to sausages by tempering them, adding them to a curry, cooking them in a saute or stir fry format, simmering them into a desi coconut stew, adding them to a pulao, stuffing it into a samosa, wrapping it into a kathi roll and more! besides when we talk of fusion we can also mix two of more cuisines as well for instance a Indo-Chinese sausage tava pulao, a Indo- Mexican sausage peri-peri tortilla wrap, an Indo –Spanish sausage tapas platter with varied flavors. Today we also have a choice of vegan sausages as well to work with and they are simply awesome to try and include in our diets, recipes and menus.
- Sausages in Sandwiches, Pancakes Rolls and Wraps: while we relate crepes to be the original french variety of pancakes, they are thin and delicate which can be wrapped up with a variety of fillings using eggs and sausages, Akoori and the scrambled versions have also found their way all the way with sausages in pan rolls for brunches, savoury sausage pancakes topped with an array of delectable toppings/sauces to go along from a live counter during festive occasions/ Sunday brunches etc. rolls, wraps and hot dog breads, subs have also been one of those options where sausages have been found popularly across the western part of the world. While in India we talk about our famous kathi rolls, Frankie’s etc having a sausage incorporated in them too would be a nice way to enjoy them for a change with a touch of spice and dash of robust flavors.
Here are a few of my favorite easy to dish out Recipes with Chicken Sausages:
COCONUT CURRIED SAUSAGES
Ingredients
Sausages- 250 gms, cut 1 x 3
Carrot-1 small cubed/sliced- blanched
Potato cubes-1 cup fried.
Oil- 2 tsp
Butter-1 tsp
Bay leaf- 1-2 no
Peppercorns- 3-4 no
Curry leaves- 4-5 no
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Green chilies-1 tsp chopped
Onions-1 cup chopped
Tomatoes-2-3 small puree
Salt to taste
Red chili paste-2 tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Turmeric powder-1/2 tsp
Garam masala powder-1/4 tsp
Coconut milk- 2 cups thick
Water-1/2 cup
Cashew paste-1 tsp
Coriander leaves-2 tbsp. chopped
Method
- Prepare all the ingredients for the coconut curried sausages.
- Heat oil and butter in a pan add in the curry leaves, ginger, garlic, onions, green chilies and saute for 2-3 mins.
- Add in the tomato puree, red chili paste, salt and all powdered spices and saute for 2-3 mins.
- Add in little water and let the gravy cook for 5- 7 mins, add in the coconut milk and cashew paste and simmer for 3-4 mins.
- Finally add in the sausages and fried potatoes and allow them to simmer in the gravy for 5-7 mins, add coriander and serve hot.
SAUSAGE AND DUET
Ingredients
Sausages- 250 gms, cut 1 x 3
Spinach leaves- 1 bunch, cleaned and blanched
Sweet potato- 1 cup, cubed and boiled.
Oil-2 tsp
Butter- 1 tsp
Cinnamon stick- 1-inch piece
Cloves- 3-4 no
Dry red chilies-1-2 no slit
Green chilies-1-2 slit
Ginger-garlic paste-1 tsp
Onion-1 small chopped
Tomato- 1 small chopped
Salt to taste
Black pepper powder to taste
Cumin seeds-1/2 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Garam masala powder-1/4 tsp
Water-1/4 cup
Method
- Prepare all the ingredients for the sausage and spinach duet.
- Heat oil and butter in a pan add in the cinnamon stick and cloves.
- Add in the ginger-garlic paste, red chilies, green chilies, onion and cumin seeds, saute for 1-2 mins.
- Now add in the tomato, salt and all powdered spices, herbs, chili flakes and little water and cook for 2-3 mins.
- Add in the sausages, spinach and potatoes and cover, simmer for 3-5 mins and serve hot.
SAUSAGE SANDWICH FIESTA
Ingredients
Sausages- 4-6 no, cut 1 x 2 lengthwise
Hot dog rolls/ bread- 3- 4 no
Butter-2 tsp to spread on the bread
Oil- 2 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Mustard paste-1 tsp
Red chili sauce-1 tsp
Tomato ketchup-2-3 tsp
Chopped parsley-2 tsp
To add on into the sandwich roll:
Mustard mayonnaise-2-3 tsp
Cheese slices-2-3 no
Sliced onions- 2-4 slices
Coleslaw- ¼ cup
Tomato-1 sliced
Cucumber-1/2 sliced
Gherkins- 2-3 slices
Method
- Prepare all the ingredients for the sausage sandwich recipe.
- Slit open the hot dog rolls and warm them on a non-stick pan/ griddle apply little butter and keep aside.
- Heat oil in a pan add in the garlic, onions and saute it for 2 mins, add in the sausages and stir fry them on a high flame for 1 min.
- Add in the mustard paste and all other sauces and coat them well on the sausages, cook for a minute and turn off the flame, add chopped parsley.
- Place the saucy coated sausages in between the slit rolls and add more spreads/ sauces etc as needed and also place slices of assorted veggies, gherkins etc as listed to add more color, texture, crunch and freshness to the sandwich. Serve hot.
SAUSAGE MEXICANA
Ingredients
Sausages- 250 gms, cut 1 x 3
Oil-1 tsp
Butter- 1 tsp
Star anise- 1-2 no
Garlic- 1 tsp chopped
Onion-1 small chopped
Refried beans/ kidney beans- 1 cup boiled
Green capsicum- ½ no chopped
Jalapeno peppers- 2-3 tsp sliced
Salt and pepper to taste
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Red/ yellow capsicums-1/2 cup shredded
Water/stock-1/2 cup
Tomato puree- ½ cup
Tomato ketchup-2 tsp
Red chili sauce-2 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Boneless chicken cubes- 1 cup or paneer cubes/tofu- 1 cup
Parsley/coriander/ basil leaves- 2 -3 tsp
Method
- Prepare all the ingredients for the sausage mexicana recipe.
- Heat oil and butter in a pan add in the star anise, garlic, onion and saute for 1-2 mins, add in the tomato puree, salt, pepper, herbs, spices or use mexican peri-peri spice powder to taste and saute for 1-2 mins, add little water and simmer for 2-3 mins.
- Add in the chicken cubes, allow to cook for 5-7 mins, add in the kidney beans, tofu or paneer at this stage if being used in case of veg- do not mix with non-veg in the same recipe.
- Add in the sausages and all the other sauces, seasonings and mix well, simmer for 3-6 mins, add in the colorful capsicums and mix well. Also add in the jalapenos, fresh herbs/ grated cheese/ sour cream on top as desired before serving.
- Serve this recipe along with mexican fried rice/ french bread / herbed garlic rolls etc.
STIR FRIED SAUSAGES
Ingredients
Sausages- 250 gms, cut 1 x 3
Oil-2 tsp
Butter-1 tsp
Pepper corns- 3-4 no
Slit green chilies-2-3 no
Spring onions- 1 cup sliced
Red capsicum-1/2 no shredded
Green capsicum-1/2 no shredded
Yellow capsicum-1/2 no shredded
Celery-1 stalk cut
Salt and pepper to taste
Soy sauce- 2-3 tsp
Red chili sauce- 2 tsp
Green chili sauce-2 tsp
Honey-2 tsp
White vinegar-2 tsp
Sugar-1 pinch
Schezuan sauce/hot garlic sauce-2 tsp
Water-1/2 cup
Corn starch solution-2-3 tsp
Assorted greens for garnish-1/4 cup or spring onions- chopped.
Method
- Prepare all the ingredients for the stir fried sausages.
- Heat oil and butter in a pan add in the peppercorns, slit green chilies, sliced spring onions and saute for 2 mins.
- Add in the sausages and capsicums, salt, pinch of sugar and pepper to taste, stir fry them on a high flame for 1-2 min.
- Add in the sauces to taste as listed/ as per choice and mix, add little water and allow to cook for 3-4 mins.
- Finally add in some corn starch solution and thicken it up a little to coat the sausages in the pan.
- Serve hot garnished with assorted greens/ spring onion greens.
SAUSAGE PEPPER TARTS
Ingredients
Sausages- 250 gms, cut into small pieces
Oil-1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Shallots- 3-4 chopped
Celery-1 stalk chopped
Assorted capsicums-1/2 cup fine chopped
White sauce-1/2 cup
Cheese-2-3 tbsp. grated
Ready to use Tart shells- 10-15 no
Peanut butter-2 tsp
Water-2-3 tbsp.
Mixed herbs-1/2 tsp
Capsico sauce- 1 tsp
Parsley-1 tbsp. chopped
Olives- 3-4 sliced
Method
- Assemble all the ingredients for the sausage tarts.
- Heat oil and butter in a pan and saute the garlic, shallots, celery for a minute, add in the capsicums and sausages and stir for 1 min.
- Add in the salt, pepper, herbs, peanut butter and little water and mix it all up, cook for 2-3 mins.
- Once the sausages are nicely coated with the mixture lastly add in the Capsico sauce, a little white sauce for a creamy texture.
- Fill the tart shells with this sausage mixture and top with olives, grated cheese and bake in the oven for 2-3 mins and serve hot as a snack.
