Sausage Sabudana Khichdi Recipe

Try this unique take on the classic Sabudana Khichdi, where traditional Indian flavors meet hearty, savory goodness. It features pork sausages and crispy bacon, transforming the usual vegetarian recipe into a meat lover’s feast. Ready in just 40 minutes, it’s perfect for a satisfying weekday dinner or a comforting weekend meal.

Sabudana Khichdi in a bowl.

Step by Step Video Instructions

Ingredient Notes

Sabudana (Tapioca Pearls): The key to achieving the classic texture of sabudana khichdi is to soak the sabudana in water for 3 to 4 hours. This will help the sabudana cook more evenly and not become overly starchy.

Pork Krakauer Sausages: These sausages provide a robust flavor with notes of garlic and smoke, enhancing the overall savory flavors of the dish. The slices add a meaty texture that pairs well with the soft sabudana. If Krakauer sausages aren’t available, you can use another type of smoked pork sausage.

Streaky Bacon: This ingredient adds a savory, smoky, and slightly salty flavor while adding a delightful crispy texture.

Boiled Potato: The potatoes absorb the flavors of this dish and add more substance and texture.

Roasted Peanuts: Use salted roasted peanuts for a crunchy texture and salty kick.

Green Chili: Adjust the amount based on your heat preference.

Curry Leaves: Adds a unique, fragrant note. If fresh curry leaves are unavailable, you can also use frozen curry leaves.

Cumin Seeds: Provide a warm, earthy undertone.

Cilantro: Fresh, chopped cilantro is stirred in at the end to add a fresh, herbal flavor.

Sugar (Optional): Sometimes added to help balance the flavors.

Lime Juice (Optional): A squeeze of lime before serving adds a burst of freshness and can brighten the overall flavors of the dish.

Sabudana Khichdi on a kitchen table.

Expert Tips

Achieving Crispy Bacon: Begin by cooking the bacon with a small amount of water in the pan. This technique helps render out the fat gradually. As the water evaporates, the bacon starts to fry in its own rendered fat, resulting in perfectly crispy slices.

Balancing Flavors: The meat and ghee add a lot of richness to the dish, so balancing the flavors is key. Adjust the green chili for heat, and don’t skip the lime juice, which adds a burst of freshness. A teaspoon of sugar can also be used to complement the spiciness and balance the acidity, rounding out the flavors.

Using Fresh Curry Leaves: If possible, use fresh curry leaves for the best flavor. They should be added to the hot ghee at the beginning of cooking to release their aromatic oils, which infuse the dish with their distinctive fragrance and flavor.

Sabudana Khichdi in a bowl on a cloth.

Storage and Leftovers

Storing: Allow the sabudana khichdi to cool to room temperature before storing. Store the cooled sabudana khichdi in an airtight container in the refrigerator. It will keep well for up to 3 days.

Reheating: When ready to enjoy the leftovers, transfer the sabudana khichdi to a microwave-safe container. Cover the container with a lid or microwave-safe plastic wrap to retain moisture. Heat on medium power for about two minutes, then stir the sabudana khichdi to ensure even heating. Continue to heat in 30-60 second intervals, stirring between each, until it is thoroughly hot.

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Sabudana Khichdi in a bowl.

Sabudana Khichdi

Try this unique take on the classic Sabudana Khichdi, where traditional Indian flavors meet hearty, savory goodness. It features pork sausages and crispy bacon, transforming the usual vegetarian recipe into a meat lover’s feast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Indian
Servings 2
Calories 789 kcal


  • 120 grams sabudana (tapioca pearls) (1 cup) rinsed and soaked in 1 cup of water for 4 hours
  • 2 medium boiled potato diced
  • 50 grams roasted peanuts (½ cup) crushed
  • 400 g pork Krakauer sausages sliced
  • 3 slices streaky bacon sliced
  • 1 teaspoon ghee
  • 1/2 teaspoon cumin seeds
  • 1 green chili finely chopped
  • 10-15 curry leaves
  • Cilantro chopped for garnish
  • Salt to taste
  • 1-2 tsp Sugar optional
  • 1/2 Lime juiced, optional


  • In a large pan, add the sliced streaky bacon and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the water has evaporated and the bacon is crispy. Remove the bacon from the pan and set aside.
  • In the same pan, add ghee. Once the ghee is hot, add cumin seeds, green chili, and curry leaves. Add the sliced sausages and diced boiled potatoes. Fry until the sausages are caramelized and the potatoes start to brown.
  • Stir in the crushed roasted peanuts and the soaked sabudana. Add a splash of water, cover, and cook for 3 minutes. Stir in the chopped cilantro and the crispy bacon. Season with salt and lime juice to taste and serve.


Calories: 789kcalCarbohydrates: 79gProtein: 26gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 79mgSodium: 933mgPotassium: 929mgFiber: 6gSugar: 4gVitamin A: 266IUVitamin C: 124mgCalcium: 84mgIron: 4mg
Keyword Sabudana Khichdi
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