Goan Sausage (Goa Chourico)
A fusion of Portuguese and Indian miracles! Spice bombs dripping with bright red oil
Description
A Goa-specialty super-spicy sausage stuffing chopped pork marinated in massive Kashmiri chilies, garlic, ginger, cinnamon, cloves, and intense 'coconut vinegar (palm vinegar)'.
Classification: For Maniacs,Processed Meat,Sour and Spicy,Diet
Shops selling Goan Sausage (Goa Chourico)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork
- Coconut vinegar
- Kashmiri chili
- Garlic
- Cinnamon
- Cloves
Instructions
- Tear the Goan Sausage casing, squeeze the bright red spice-pickled pork filling into a pan.
- Frying on low without oil melts massive intensely spicy, bright red pork fat (lard) from the sausage.
- Add onions and potatoes here, stir-fry-simmering solely with the umami fat yielded from the sausage into 'Sausage Chili Fry', eating with bread (Pav).
Learn more Substitutes, pairings, tips
Key spices
Kashmiri chili、Garlic、Cinnamon、Cloves
Substitutes at Japanese supermarkets
Mix of Chorizo (Mexican style) and vinegar (as sub for sour-spiciness)
Pairing
Sausage Chili Fry, Goan Pilaf, Bread (Pav)
Trivia
[Hardcore] 'Madness of preserved food' created by boosting vinegar/spices to the limit to prevent 'Chorizo'—brought by Portuguese during the Age of Discovery—from rotting in Goa's intense climate. India's punchiest processed pork; a cheat ingredient completing a perfect spice dish alone.
Eating tips & etiquette
[Unique Eating] Wipe up every last drop of the bright red sour-spicy oil (sauce) overflowing from the sausage with soft bread (Pav), devouring it junkily with wine!
Allergen
Pork