Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
