Goan sausage meat (Chorizo)

October 11, 2020

Goan sausage meat (Chorizo)

Goan sausages are prepared of pork meat, it is one of the most famous sausages of Goa and it is used in various recipes.

Ingredients :

Pork : 1 &/1/2 kg (including fat)

Salt : around 4 tblsp

Red masala :

Kashmiri chilies : 25 (big)

Spicy dry red chilies : 5 - 6

Cloves : 20

Cinnamon : 10 inch piece

Pepper : 1/2 tsp

Cumin seeds : 2 tsp

Turmeric : 3/4 tsp

Vinegar : around 3/4 cup

Ginger : 5 inch piece

Garlic : 40 cloves (4 bulbs- small variety)

Cooking:

Onion : 1

Potato: 1

Kokum rinds : 5 - 6

If you want to use chicken instead of pork add a stock cube in the marinade.

Procedure:

Wash the meat, separate the meat, fat and rind. Cut the fat into small pieces, add 1 tblsp salt and 1/4 tsp turmeric powder. Then spread it into a plate and cover it with a net and keep it in the sun to dry. (Please watch over cats, dogs and crows). Alternatively you could put it in the oven at 50 degrees celsius until it starts releasing it's fats. After sun drying or oven drying, keep the fats in the refrigerator.

Then cut the meat into fine pieces, squeeze them to drain out any excess water; then add 1/2 tsp turmeric powder, 2 tablespoons vinegar, 3 tablespoons salt (little extra than you normally use for cooking); and massage well.

Transfer the meat into a grain mesh (keep a bowl below the mesh to collect the liquid) and cover it with a steel plate; then put some weight over it and keep it refrigerated overnight. Or put the meat into a muslin cloth, tie it tightly and then put the weight over it.

Next morning discard the liquid that is collected and put it back in the refrigerator along with the weight.

Using a grinding stone or mortar and pestle crush garlic; cut the ginger into pieces and pound it as well.

Roughly powder the chilies and spices together, then add vinegar little at a time and grind it to make a thick and course paste.

Mix the meat and dried fats together, then marinate it with crushed ginger, garlic and the ground masala and refrigerate it for another day.

Next day stuff the meat into the sausage casing and smoke them over a fireplace or sun dry them.

Or pack them in banana leaves. For doing so, wash the leaves thoroughly, and put them over a gas stove flame on each side to make the leaf pliable otherwise it will crack apart easily. Then take some portion of the meat, pack it within the leaves and secure it with a thread. (You could also use clean and dry corn husk for the packing)

Sun dry the packed meat for a day. Then put them in a plastic bag and store them in the freezer for later use.

For Goan style sausage preparation, put the meat into a saucepan, add little water and let it cook on a low flame. When it is half done add sliced onions, potato cubes and cook until they are soft.