Goan sausage
Author: Cee Gee
Nutrition Information
- Serving size: 100g
Recipe type: Sausages
Cuisine: Indian
Prep time:
Cook time:
Total time:
This great tasting spicy sausage is the result of a fusion of Portuguese and Indian cooking. When the Portuguese invaded Goa in 1510, they brought not only their cuisine but also a host of other ingredients with them. ( believe this or not but the chilli was one of these) . After being introduced to chillies the Indians soon became experts in using them. Other Indian spices were combined with the Chilli to make the local variant of Portuguese Chouriço that was renamed Choris. Today it is a firm favourite, not only among the Goans but also with anyone who has had the pleasure of eating one. Outstanding!!!
Ingredients
For initial marinating
- Pork belly (without skin) - 1.25 kilograms
- Sausage casings - 3 meters 36/40mm diameter
- Lemon juice – ½ cup
- Salt (coarse) – 1 tablespoon
- Prague powder No 1 – 2.5 grams
To make the masala (spice mix)
- Garlic – 15g (finely chopped or use paste)
- Ginger paste – 15g
- Kashmiri Chillies (Dried) – 40 whole
- Cumin (whole) – 3g
- Black pepper (whole) – ¾ teaspoon (25 to 30 corns)
- Cloves – 25 whole
- Cinnamon sticks – 1 x 2-inch piece
- Lemon juice – ½ cup
- Vinegar (Goan or red wine) – half a cup (and maybe a bit more)
- Turmeric) – 1 ½ teaspoons
Instructions
Pre-preparation
- Soak the sausage casings in cold water overnight to remove excess salt
- Chop pork belly into pieces (approx. 2-inch x 1 inch)
- Place in a stainless steel or plastic colander with feet
- Place the colander into a separate bowl to catch juices that will be pressed out of the meat in the next step
- Sprinkle coarse salt over the meat and add ½ of the lemon juice
- Place a small plate on top of the meat and weigh down with a heavyweight (The aim is to press as much liquid out of the meat as possible)
- Refrigerate overnight
Making the sausage
- Take marinated meat out of the refrigerator and remove weight. Juices will have accumulated in the bottom of the bowl that the colander has been resting in. This should be disposed of. Add the balance of the lemon juice and mix well.
- Place back in the refrigerator (with weight back in place). Allow meat to marinate for a couple more of hours
- Remove, once again, dispose of accumulated juices and then cut meat into small pieces ( 5 mm to 10mm) Sprinkle with Prague powder and mix well.
- Place all of the ingredients listed “for the masala (spice mix)” with the exception of the vinegar into a blender
- Add half the vinegar and start blending. Carry on adding vinegar until a thick paste is achieved. The amount of vinegar added is entirely based on your personal preference for the thickness of the paste. A good general guide is ¾ to one whole cup
- Combine the spice mix with the meat ensuring that all pieces are well coated.
- Keep cool in the refrigerator while completing the next step
- Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
- Prior to beginning stuffing of the meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes.
- Place marinated meat pieces into a sausage - stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausages will burst when they are cooked.
- Allow sausages to dry in the refrigerator for two to three days.
- Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
This recipe yields approx 12 sausages
Keywords: Goan sausage, Choris, Indian Chorizo
Keywords: Goan sausage, Choris, Indian Chorizo
