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.

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
  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.

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Spanish Sausages

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