A must-try Goan delicacy if you’re headed to Goa, India, for a holiday!
“To retain respect for sausages and laws, one must not watch them in the making.” – Otto von BismarckThe Fact: Sausages were called bangers during the Second World War because they contained so much water that they exploded when fried. The Inspiration: This dish is born of a special sausage that is home to Goa, India, a tourist destination famous for the glorious sun, the myriad beaches, and the lip-smacking Konkani seafood. I’m not sure of the availability of this sausage outside the state, but I’m sure that getting hold of it would be nothing less than an Olympic feat. Goan chouriço or chorizo are spicy, flavorful, deep red pork sausage links made from pork, vinegar, chili, garlic, ginger, cumin, turmeric and other spices that are stuffed into chitterlings (pigs intestines) and sold in dry or wet forms. Goan chouriço is a traditional food item that has built its way into the “authentic” Goan cuisine lineup, thanks to the 451 years of Portuguese rule.Fortunately, I live in a city that’s not too far from Goa. I also have friends and family visiting the place every second month. So the specialty product is not as much a “specialty” as it is an ordinary ingredient in my kitchen.This dish is my quick fix almost once every month. The recipe’s been handed down from my mother and mother in law, and their mothers, and so on. Besides being a quick fix, it’s also one of Ally’s favourites; him being a true “not-born-but-brought-up-in-Goa” kinda Goan.
The IngredientsServes approximately 6 people
- 1 packet (250 gms) of Goan chouriço
- 3 – 4 medium-sized onions; sliced
- 2 green chillies slit down the centre
- 1 – 2 tablespoons oil
- A pinch of salt
- Optional: 1 large potato; cubed
- Heat a skillet or a wok and drizzle with oil.
- Drop the spit chillies into the oil and stir for a few seconds.
- Toss in the sliced onions and allow them to cook until they are almost translucent.
- While the onions are cooking, untwine and cut open the covering or sausage lining. Then, roughly chop up the sausages.
- Add in the cubed potatoes once the onions are done. Fry them with the onions for about a minute or two.
- Sprinkle some salt over the mixture. You won’t need any more salt or spice because the sausages are pre-seasoned.
- Add in the chopped sausages and allow them to cook for about 15 – 20 minutes on medium heat.
- You’ll notice the pork fat melting and a lot of oil collecting in your skillet. I usually scoop out the oil or soak it up using kitchen roll because it’s a little too much oil for my taste. Pork is a red meat and has a high fat content. If you’re health conscious, this isn’t really a dish for you, but if you have to try it, I suggest removing the oil for sure.
- Serve the dish, hot, with rotis (Indian flat bread) or any bread of your choice.
The same dish when cooked along with rice forms a more substantial ‘Goan chouriço pulav’ meal.
I would recommend a quick jog or some form of workout the next day 🙂 Bon appétit!