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.
|Pork, lean||700 g||1.54 lb|
|Pork back fat or hard fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||6 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Red chilies, ground||2.0 g||1 tsp|
|Cumin||2.0 g||1 tsp|
|Turmeric||1.0 g||1/2 tsp|
|Cinnamon||1.0 g||1/2 tsp|
|Cloves, ground||0.5 g||1/4 tsp|
|Ginger||0.5 g||1/4 tsp|
|Garlic||7.0 g||2 cloves|
|Vinegar||90 ml||3 oz fl|
- Grind pork through 3/8” (10 mm) plate.
- Grind fat through 3/8” (10 mm) plate.
- 30 minutes before use mix culture with 1 tablespoon of de-chlorinated water.
- Mix ground meat with salt and cure #1, vinegar and spices.
- Stuff firmly into 32-36 mm hog casings. Make links 6” (15 cm) long.
- Dry for 2 months at 15 →12º C (59 → 54º F), 85-75% humidity.
- Store sausages at 10-15º C (50-59º F), 70% humidity.