If you’ve tried real Goan sausage, you’ll know why I needed to get this recipe.
Authentic Goan sausage is one of the must-try meats when you visit Goa. It’s like a really smoky chorizo. Like chorizo, it’s so versatile!
Stir it into curries, sauces or chop it up and make sausage naans. If it sounds good, do it.
Among other things, the meat is marinated in coconut or cashew feni which is a triple distilled liquor that is only available in Goa as export outside of Goa is not allowed.
I’ve drunk my fair share of this cheap booze and can tell you it tastes almost exactly like another triple distilled and much easier to find liquor, tequila which is what I use at home.
Traditionally, the marinated meat is then cut up or ground and put into sausage casing before hanging outside to smoke over a smoky fire for a couple of days. This, for most people is a process that is completely out of the question.
So ask your butcher to cold smoke a slab of streaky bacon for a few days for you to save yourself that hassle. My butcher smokes bacon all the time but usually only for about a day. I ask him to leave it in the smoker for a few more.
Want to try some more authentic and delicious Goan recipes? Here you go…
If you like Goan sausage, this recipe is one to try.
- 2 kilo slab of smoked bacon
- 60 dried Kashmiri chillies
- 2 tbsps cumin seeds
- 1 x 5cm (2 inch) cinnamon stick
- 2 generous tsps cloves
- 2 generous tbsp black peppercorns
- 1 1/2 tsp turmeric
- 20 cloves garlic
- 1 x 5cm (2 inch) ginger - roughly chopped
- 200ml rice or coconut vinegar plus more to cover
- 250ml Tequila
- Cut the bacon into small cubes and place in a large bowl.
- Blend the Kashmiri chillies in a spice grinder or blender and grind until you have a fine powder. Add the cumin seeds, cloves, black peppercorns, turmeric and cinnamon stick, continue grinding until you have a fine powder mixture.
- Add the garlic, ginger, vinegar and Tequila and blend into a smooth paste. It should be thick and just pourable. If too thick, add a little more Tequila or vinegar.
- Pour this all over the bacon cubes and mix well. Allow to marinate for at least three hours.
- Freeze what you aren't going to use within three days in small portions.
- When ready to cook, heat a pan over medium high heat and fry the bacon until crispy and cooked through.