Goan sausage

The Goan sausage or chorise is a typical reflection of Indo-Portuguese cuisine from Goa, Daman and Diu, which once were part of the Portuguese State of India. It is based on the chorizo sausage, introduced from Portugal.[1][2] The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol and a chilli-spice mix before being placed in pig-gut. The Goan sausage is therefore of Iberian origin and related to the Spanish Chorizo, both of which go through a process called "pimenton".

Home-made Goan sausages on sale at the Mapusa market, in North Goa.

Preparation
Fried Goan sausage with rice

The Goan sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and heavily salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chili peppers, palm vinegar, and feni, a local liquor, is added. After filling into casings, the resulting sausages are again dried in the sun or smoked slowly.[1][2]

It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. Slices may be simply boiled with onion and vinegar.

According to tradition, they are prepared in the dry season around December-March and consumed in greater quantities during the monsoon season, when fish is scarce. The sausages are high in protein.

See also

References
  1. Sanghvi, Vir (14 February 2015). "Goa's pork sausages have much in common with the chorizos of Spain". Hindustan Times. Retrieved 2020-08-14.
  2. Sharma, Nik (25 July 2018). "A Brown Kitchen: Prawn and Chorizo Pulao". San Francisco Chronicle. Retrieved 2020-08-16.
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