So what do you do when you really really really like a dish but don’t live where it is made? You learn to make it! Obv. .
Goan Chorizo. The Portuguese influence shining through in the form of this sausage. But with that quintessential Goan twist – fresh ground spices, chillies & the unmistakable tang of coconut vinegar. What’s not to like about it?! .
We tried in vain for years to have a supply come to us from the many Goan aunties who make this sausage at home. Somehow that was not the answer. And so, as one should, we figured we just had to make it ourselves. We found a recipe that some aunty so graciously shared and worked our way from there. .
So here’s what we do every week: .
Monday – Cut pork into tiny cubes & salt it. .
Tuesday – Sun dry spices, grind them fresh & add to salted meat. .
Wednesday – Stuff masala-fied pork into casing & smoke. .
Thursday & Friday – Sun dry sausages. .
Saturday – Have yourself a fantastic meal of spicy Goan chorizo!
We serve the chorizo as is with Pao. But we also make a Pulao, a stuffed Paratha and even put it on our thin crust Pizza. Can never decide which is my favourite version!