Lisette's Cooking Adventures: Goa sausage, chorico

Since I have been taking baby steps into the Goan kitchen, I felt that I just had to try the Goa sausage recipe. Having to stay true to my commitment to simplify methods in order that no one (including myself) should feel daunted when taking on Goan cooking abroad, this was indeed a challenge for the infamous Goan sausages. I used the oven for drying, and eliminated the stuffing process, leaving me with sausage meat neatly packaged in one pound bags, and ready to be cooked when needed. The smell was amazing and the first batch cooked (minus the casings), with lots of onions and potatoes was quite authentic in taste. Do give it a try!

I used a Goa vinegar, but you can substitute with a good red wine vinegar or Malt vinegar. I also used Goa Feni, but Vodka or gin can be substituted if you do not have Feni.

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Ingredients

5 pounds of Pork (I used lean pork with very little fat, my choice)
1 heaped tablespoon chilly powder
1 heaped tablespoon paprika
1 heaped teaspoon turmeric
1 heaped teaspoon ginger powder
1 heaped teaspoon garlic powder
1 level teaspoon cinnamon powder
1 level teaspoon clove powder

A paste of - 1 heaped teaspoon sea salt, 1 heaped teaspoon turmeric, and enough vinegar to form a smooth paste

Method

The pork should be cut in small chunks. Apply the turmeric paste all over the pork and leave in fridge for a few hours. Put the pork on a lined baking sheet and then in a low oven at 150 F - 200 F to dry. If you have it higher the meat may cook. This process took about 60 minutes for me.

Apply turmeric paste all over the pork pieces

Remove from Oven and cut the meat into small cubes.

In a bowl mix all the other spices with a lot of vinegar. It should be a nice red color. Mix the masala paste into the cubed meat. The pork should be saturated with the masala. If you feel you do not have enough, make some more spice mixture and add it to the meat. Spread the meat on to a baking tray and put in the oven at 150 F to dry again. Remove from the oven after about 30 minutes or when liquid is no longer running out on the tray. Let it cool.

When cool add about 1 wine glass of Feni and more vinegar. Mix well. Cover the meat with plastic wrap and put in the fridge for 2 days. Stirring often. Take out and package in 1 pound bags. Freeze for use when needed.