Goa Sausages ? Perhaps the most loved meat dish in Goa and an absolute favourite in our house, which can be prepared in a number of different ways, e.g Choris pao, Chili fry and Choris Pulao. My wife has even gone as far as to say that this would be the choice for her last meal on Earth. How could I not perfect this recipe based on that feedback?!
1. Cut meat into chunks around 2" in size and apply 2tbsp salt and 1/4 cup lemon juice.
2. Place in a wicker basket or a stainless pan with holes on all sides and place a 10lb (or more) weight on it. After 12 hrs or so, drain the collected water and add salt and lemon juice again to the meat. Replace the weight and let drain for another day.
3. Cut the meat into tiny pieces approximately a centimetre or so in size and repeat the salt and lemon juice process again if desired for another 12 hrs.
4. Grind the following ingredients in the 2 cups of vinegar, and once you have a fine paste add 1 cup Palm Feni to the mix. 2 cups (500ml) vinegar (Goa or Red wine) 80 red chilies (Kashmiri) 200 gms garlic 200 gms ginger 1 tbsp cumin 2 tsp turmeric 25 cloves 2.5" cinnamon
5. Mix the dried meat with the masala and let it marinate for a day or two.
6. Stuff the marinated meat in casing and dry well for a few days. Split the sausages into 1 pound batches. I zip-lock and freeze them for use as required.
7. Cook and enjoy your Goa Sausages in a method of your preference.
8. Making sausages is not the easiest experience, but so totally worth the trouble. Take your time making them, and the end result will be absolutely divine. Enjoy!!