Goan Sausage

Goan sausage known in Goa as chouriço is made from a mixture of pork, vinegar and spices - a combination which is extremely hot, spicy, and flavorful. Goa is a state in western India which was a Portuguese colony prior to 1961.

MeatsMetricUS
Pork, lean700 g1.54 lb
Pork back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g6 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Red chilies, ground2.0 g1 tsp
Cumin2.0 g1 tsp
Turmeric1.0 g1/2 tsp
Cinnamon1.0 g1/2 tsp
Cloves, ground0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Garlic7.0 g2 cloves
Vinegar90 ml3 oz fl
Instructions
  1. Grind pork through 3/8” (10 mm) plate.
  2. Grind fat through 3/8” (10 mm) plate.
  3. 30 minutes before use mix culture with 1 tablespoon of de-chlorinated water.
  4. Mix ground meat with salt and cure #1, vinegar and spices.
  5. Stuff firmly into 32-36 mm hog casings. Make links 6” (15 cm) long.
  6. Dry for 2 months at 15 →12º C (59 → 54º F), 85-75% humidity.
  7. Store sausages at 10-15º C (50-59º F), 70% humidity.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs