Goan Pork Sausages - My All Time Favourite
These sausages are unique to Goa and my all time favourite. They are absolutely delicious and can be eaten for breakfast lunch or dinner. The recipe below shows how to prepare the meat for future use. Once this is doen you can cook it by plain frying, broiling, or the way I like most with lots of chopped Onions. Yummilicious.
They are found all over Goa but mostly the taste is similar wherever you eat it. However avoid the commercial ones as they are terrible.
For The Recipe
For the sausage meat :
1 kg fatty pork (boneless)
½ 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
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.