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] It is made with pork and various other ingredients, which make it extremely spicy. Their average diameter is about 1.5 cm.

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

Preparation

The Goan sausage is prepared using cubes of salted pork and hit with heavily seasoned spices. After filling the casings, the resulting sausages are dried in the sun and then smoked slowly.

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 consumed in greater quantities during the monsoon season, when fish is scarce.

  1. "Goa's pork sausages have much in common with the chorizos of Spain". Hindustan Times. 14 February 2015. 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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