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Goan Sausages

Made with diced pork, which are then salted and mixed with stone ground Goan Piri Piri masala. After marinating, this mixture it is then stuffed into sausage casing cured and dried. It is a century old tradition of preserving meats without refrigeration giving these sausages a shelf life of over 8 months. Goan sausages are an essential ingredient of Goan cuisine and a must have in every cupboard as it produces a wonderful dish on short notice for that unexpected guest, that's quick, inexpensive and without the need of a cupboard full of spices or the skill of a chef.

Sausages have been with us for a very long time. It’s one of the oldest methods of food preservation. Virtually every culture has developed sausages to preserve meats that could not be consumed at the time of slaughter. This preservation process goes back to the Roman, Chinese, Greek and Babylonian era, where the product that were fermented and dried. It was the Portuguese who brought this delicacy to Goa together with the chillies and wine. The Goans added a blend of spices to produce Goa's signature dish of Goa sausages. It’s a marriage of east meets west which when cooked burst with exotic flavours on your palate. Once eaten it leaves an overwhelming desire for more.

Goa Sausage is a subtle blend of the traditional Portuguese Sausage and spices from Goa. Made from choice pork portions mixed with freshly ground spices, pickled, smoked and then cured for that distinct taste.

Ingredients:

Ingredients:
5 lb pork, wiped dry and cut into small pieces.

Grind:
4 oz red chillies
2 oz garlic
1 tbsp cumin seeds
2 tbsp powdered nutmeg
¾ bottle vinegar
2 tbsp salt
A little turmeric powder
1 tsp saltpetre
1/8 tsp cinnamon powder
1 wine glass coconut feni

Preparation:

Mix all together, put in an earthenware pot and press down with a weight and leave for 24 hours. On the following day fill in clean gut skin that has been first smoked and then dried in the sun., knotting at intervals to make sausages.



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