For all you die-hard fans of Goan cuisine, here’s something to whet your appetite. The Goan Chourico, comes your way in a step-by-step method. So, go ahead and drool and let those taste buds do the talking.
|Cuisine: Goan||Course: Appetizers||Serves: 4|
|Method: None||Difficulty: Hard||Cook Time: 4 days|
- 10 pounds of pork meat with fat (shoulder/belly), no skin.
- 6 tablespoon of coarse/sea salt
- 3/4 cup of lemon juice
- 2 cup of Goa vinegar
- 80 of kashmiri chilies
- Garlic 200 grams
- Ginger 200 grams
- Cumin 1 tablespoon
- Turmeric 1 teaspoon
- 25 cloves
- 2.5″ cinnamon
Cut meat into chunks around 2″ in size and apply 2 tbsp salt and 1/4 cup lemon juice.
Place in a wicker basket or a stainless steel colander with a 10lb (or more) weight on it. After 12 hrs or so, drain the collected water and add salt and lemon juice again to the meat. Replace the weight and let drain for another day.
Grind the following ingredients in the 2 cups of vinegar, and once you have a fine paste add 1 cup Palm Feni to the mix. 2 cups (500ml) vinegar (Goa or Red wine) 80 red chilies (Kashmiri) 200 gms garlic 200 gms ginger 1 tbsp cumin 2 tsp turmeric 25 cloves 2.5″ cinnamon.
Mix the dried meat with the masala and let it marinate for a day or two in the wicker basket or steel colander.
Stuff the marinated meat in casing and dry well for a few days in the hot sun. Before storing, a process of steaming the sausages over a wooden fire enhances the flavour and prevents the sausages from getting mouldy.
Split the sausages into 1 pound batches. I zip-lock and freeze them for use as required.
Cook and enjoy your Goa Sausages as you like.
Note: The prepared meat may also be bottled and used as required, instead of stuffing into a casing.
Making sausages is a bit tedious for the beginners, but worth every ounce of the trouble. Take your time making them, and then savour them. Enjoy!!
Recipe and Image Credits: Bongong.com