Seeking Goan Sausage REcipe

[Chili Freak]

Does anyone have a recipe for Goan Sausage?

This sausage started out as Chaurico introduced by the Portuguese to Goa, India. The Indians took this a ran with it, incorporating their own Indian spices, until the sausage became a sort of Vindaloo-spiced sausage - very piquant with lots fo Goan chilies, and sour as with vindaloo.

Sounds utterly delicious... but I cant seem to find a recipe.

I hope one of you can help.
Thanks much

[TJ Buffalo]

I think that someone looked for this once upon a time, but no one has ever found a recipe. Maybe it's just a proprietary recipe.

[Chili Freak]

I think that someone looked for this once upon a time, but no one has ever found a recipe. Maybe it's just a proprietary recipe.

I dont think it proprietary.... as in a family or commercial recipe.
From what I have researched, it appears to be ubiquitous in Goa, India.
A regional sausage.

I am beginning to think I may need to enlist the help of an Indian friend... if I can find one around here... to seach in Indian language.

Unfortunately I dont know of any in my area of Thailand.

[TJ Buffalo]

Yes, it does seem like one could search around Goan cuisine and find something, but my searches didn't turn up any recipes for the sausage itself, only recipes involving it. Let us know if you find anything in any of the various dialects in India, it seemed like it might be interesting to try.

[Chili Freak]

Yes, it does seem like one could search around Goan cuisine and find something, but my searches didn't turn up any recipes for the sausage itself, only recipes involving it.

Yes, this is what I found as well.

Let us know if you find anything in any of the various dialects in India, it seemed like it might be interesting to try.

Will do. But it appears this will take a bit of effort and time.....
Thanks for you replies.

[aris]

Franco sells a goan spice mix on the site.

[TJ Buffalo]

Amazing! After culling through 10 pages or so on Google search, I found a Goan website that had a recipe for Goan sausages (chouricos).
Home page: http://www.goacom.org/
Recipe Page: http://www.goacom.org/cuisine/recipes/

Recipe: Clearly, one would have to do some experimenting with the amount of vinegar, the use of saltpetre, the amount of turmeric, and find a source for the liqueur called coconut feni.

Chouricos
(spicy goan sausages)

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
� bottle vinegar
2 tbsp salt
A little turmeric powder
1 tsp saltpetre
1/8 tsp cinnamon powder
1 wine glass coconut feni

Method:
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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[Lee]

find a source for the liqueur called coconut feni.

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Trust me, I've drunk Feni, it is not something you want to find, let alone put near any foodstuff

[Chili Freak]

Hi TJ,

Wow. You're awesome!! Shweeeeet.
Thanks so much for your help.

Yes, this provides some fuel for me to do a bit of experimenting.
If I come up with anything tasty, I'll post it here as well.

Thanks again.

[TJ Buffalo]

Chili Freak
I ran into another recipe for Goan sausages, this time on a blog at
http://gluttonyandgourmet.blogspot.com/2006_01_01_gluttonyandgourmet_archive.html

Here's the recipe from the blog, by combining the two recipes we might figure out the measurements:

For the sausage meat :

1 kg fatty pork (boneless)
� cup Salt
1 tsp. Saltpetre
2 tbsps. Lemon juice


For the Spice Paste (do not use water)
25 Dry Red Chilies
1 tsp. Cummin Seeds
2 tsps. Peppercorns
10 Cloves
1 tsp. Turmeric
2 large pieces Cinnamon
40 gms. Ginger
40 gms. Garlic
Vinegar to grind the spices
6 tbsps. Palm feni (not to be used while grinding)


Wash the pork well. Remove the skin, cut into small cubes, apply half the salt and place in the basket. Keep heavy weight on the meat for 4 hours. Drain out all the water that collects around the meat and apply the remaining salt, saltpeter and lemon juice. Keep the meat again under weight for 24 to 48 hours, turning the meat after 12 hours. Sprinkle a little salt before keeping weight on the meat. Drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep it in the sun for a day. Mix the meat well with the spice paste adding the fenni a little at a time. Again keep this mixture in the sun for 2 days stirring it now and then with a wooden or plastic spoon.. Cool the meat and store in an air-tight jar. This will remain for months. Using a clean dry spoon, remove just enough sausage meat that is required at a time.

As mentioned above it could be plain fried, broiled or cooked with lots of onions. No need to add oil as the fat in the pork will take care of the cooking. A little water may be added to avoid initial burning.

The traditional way to store the meat is to take 2 meters approximately, of dried guts. Clean wash and dry thoroughly. Fill the sausage meat into the guts, 4 inches apart tying the space in between with strong thread. Sun dry for a couple of days.

[Chili Freak]

TJ,

You're double-awesome !!

This recipe looks like it is tailored for people who do not own a fridge (as I gathered from the massive amounts of salt used). Which, ironically, gives it an aire of authenticity.

Some adjustments need to be made for those of us who do own a fridge, but the spices look nicer than the first one (especially the CHILIES)

Thanks again, my friend.

[TJ Buffalo]

You're welcome. These recipes look attractive, I think I might have a go at it.

[Ianinfrance]

Interesting that both of these recipes quite firmly use Feni. Coconut or Palm Feni are different names for the same product, apparently.

Here's a link that explains what it is
http://www.bigchill.net/story/1953/thebigchillgoabeingthere.html

I'd tempted to use a white rum in place of it. Here in France, Cl�ment, in the UK, Bacardi type.

[Lee]

I'd tempted to use a white rum in place of it.

I'd be tempted to use goat urine instead of it, it would taste better

[georgebaker]

Hi
Feni not nice then? Whats it taste of?
George