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Goan Sausage Meat Recipe

14 Aug

With my limited experience of trying sausages/chorizo from different countries, I can say in all honesty I haven’t found anything close to a Goan sausage. Maybe the Mexican El Pastor Recipe could have some resemblance. This mouth-watering pork sausage that is sun-dried, smoked and spiced with garlic, ginger, red chillies, spices and vinegar is definitely out of this world. When a Goan catholic leaves home that is one sure food they will always miss. This intense flavored sausage can be used to make many recipes including Sausage Chilli Fry, Chouriço Paochouriço Pulao, Feijoada and Sausage and Potato Curry.

chorizo-choriz-sausages-meat-goan-chilli-fry-recipeI remember my mom making it during her summer holidays and storing it in a ceramic airtight jar for months. She would be particular that only she would take out the meat from the jar. One thing I do remember my mother’s preserves would last a real long time because she took so much care and was extremely clean in handling them.

chorizo-choriz-sausages-meat-goan-preserve-onilneThis recipe requires time, patience and being careful. To make the Goan sausages, pork is a meat of choice but you can use beef or chicken. Back in Goa “Salt Petre” also know as “Potassium Nitrate” is used as a meat preserve. I have skipped using Salt Petre after reading about its different uses in US and am not comfortable using it in foods.

Goan Sausage Meat Recipe

Serving Size: 3 lbs of preserved sausage meat

Ingredients

3 lbs of pork meat with fat (1:2 fat to meat ratio) cut in 1/2″ cubes

1.5-2 pods of garlic crushed

2 packets of Goan Choriz Sausage Meat Masala

1/2 tsp of sugar

2 tbsp of salt

2 tbsp of vinegar

chorizo-choriz-sausages-meat-goan-indian-recipe-ingredientsDirections:

Wash the cut meat and dry it well with a paper towel. Apply salt, vinegar and put weight on the meat. Check every couple of hours and drain the water out. Let the meat stand for at-least 24 hours.

Drain out any more liquid that is released. Wipe the meat again with dry paper towel. Apply the sausage masala paste, crushed garlic, sugar and keep in the sun covered with a mess. Stir the meat couple every couple of hours. Drain out any liquid. Repeat for 1 or 2 days. The meat will look dry. Transfer to a glass jar with a glass lid or plastic. Avoid any metal lids as they will rust due to vinegar. Store in a cool dry place for couple of months. Use only dry wooden or plastic spoon.

You can stuff the meat in natural casing and dry it again in the sun for a day and smoke it under indirect fire wood heat.

chorizo-choriz-sausages-meat-goan-pulao-online-wiki-usaSausage Roll / Choriz Pao Meat Recipe

Ingredients:

1 lbs of sausage meat

2 medium onions sliced vertically

Directions:

In a hot skillet add the chopped onion and sausage meat and saute on medium heat for 10-15 minutes till the meat is cooked and the onions soften.

chorizo-choriz-sausages-meat-goan-curry-with-potatoes-spicy-appertizers-ideas-burgers-bread-pork-beef-chickenStuff in a hot-dog roll for Sausage Roll or in a Pao for Chouriço Pao. This spicy sausage goes really well with chilled beer. Chouriço Pao is a very popular street food in Goa and also for feasts celebrated by Catholics, it is a great snack food to sell to raise funds for various church groups.

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126 Responses to “Goan Sausage Meat Recipe”

  1. Diary of a Beauty Blogger October 5, 2016 at 11:40 am #

    Reblogged this on Diary of a Beauty Blogger.

  2. d567f November 1, 2016 at 2:23 am #

    Reblogged this on Royal Greenwich Curry Club and commented:
    Where Portugal meets India…

    • Nandini November 1, 2016 at 11:59 am #

      Thank You so much for the re-blog 🙂

  3. Elizabeth J Walker November 9, 2016 at 12:16 pm #

    an excellent recipe, I may well give it a go!

    • Nandini November 14, 2016 at 6:00 pm #

      Thank You Elizabeth 🙂

  4. fromthefamilytable November 23, 2016 at 11:17 am #

    Beautiful images

    • Nandini November 30, 2016 at 8:16 pm #

      Thank You so much Darryl 🙂

  5. cielotech December 9, 2016 at 3:50 pm #

    Great site. I’m now a follower. Great post. Take care.

    • Nandini December 15, 2016 at 12:45 pm #

      thank You so much 🙂

  6. ramsaysontherun December 9, 2016 at 8:43 pm #

    this sounds like a very nice dish, I will be making it some time, lovely

    • Nandini December 15, 2016 at 1:02 pm #

      Thank You, I am happy to hear that 🙂

  7. mylove4vanity February 7, 2017 at 11:53 am #

    WOOW I’m salivating! miam

  8. foodfromthegarden February 13, 2017 at 3:49 pm #

    What interesting recipes and lovely pictures. Thank you for visiting my blog.

    • Nandini February 20, 2017 at 12:57 pm #

      Thank You and you are so welcome 🙂

  9. realisticsustainability February 15, 2017 at 8:11 pm #

    Reblogged this on Realistic Sustainability, Ltd..

    • Nandini February 20, 2017 at 12:58 pm #

      Thank You so much for the re-blog 🙂

  10. foodfromthegarden March 9, 2017 at 8:35 am #

    Thank you for visiting my blog. Do visit again soon. Have a great day.

    • Nandini March 13, 2017 at 5:34 pm #

      You are very welcome I sure will 🙂

  11. bumbleandbread May 10, 2017 at 6:35 pm #

    Very cool! I’ve never seen anything like this before.

  12. gabriellebauer May 14, 2017 at 5:24 pm #

    Lovely food pics

    • Nandini May 16, 2017 at 11:02 am #

      Thank You Gabrielle 🙂

Trackbacks/Pingbacks

  1. Spicy Sausage Meat – Fafa's Food & Drink Mushings - October 15, 2016

    […] Nandini.  She has some really cool recipes on her Blog and I’m really tempted to try her Sausage Meat recipe.  It sounds really yummy.  Why not check out some of her other post as […]

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