Goan sausage is delicious on its own, stirred into a curry or cooked into a naan.
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.
Ask your butcher to prepare a really smoky slab of streaky bacon for you.
Cut the bacon into small chunks as shown.
Blend the marinade ingredients into a fine paste.
Add the paste to the bacon and mix well to combine. For best results, marinate for at least two days. You could cheat though without much loss of flavour.
The cooked meat can be used in so many ways. Here I stirred it into an onion and tomato sauce and served on buns.
Want to try some more authentic and delicious Goan recipes? Here you go…
Chicken Xacutti
Goan Masala Crab
Goan Beef Croquettes
Goan Beef Kofta Curry
Goan Pork Vindaloo
Swordfish Ambot Tik
If you like Goan sausage, this recipe is one to try.
How To Make Goan Sausage Meat
Ingredients
- 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
Instructions
- 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.
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Nils
Friday 22nd of January 2021
What do you do with the cinnamon stick? It's mentioned in the list of ingredients, but nowhere else... It's missing in the method or instruction section.
I presume this is an oversight. I also assume it should be ground with the seeds to make the powder. Would that be correct, or should I just chuck it in the bin after waving it at the sausage meat?
Dan Toombs
Tuesday 26th of January 2021
Thanks for noticing. I have amended the recipe. Please grind it with the other spices. Dan
Kevin Hartwell
Sunday 22nd of November 2020
As someone who’s spent years of winters in Goa, mostly Palolem, buying Goan sausages from the fantastic Margao market, having just started making European sausages at home in France, i suddenly thought ‘why not try making Goan sausages’. That’s when I found your interesting recipe and plan to have a go. We can’t get smoked bacon as such in France, but can get smoked lardons. Do you reckon that they would work? If I can make the sausages, then I can also make my voiture dish in the world, Goan Sausage chilli fry....
Dan Toombs
Thursday 26th of November 2020
Thanks for your message, I think smoked lardons would work just fine. Dan
Hayley Gonsalves
Monday 10th of August 2020
Dan, just came across your website while looking for recipes to make Goan sausages. I have never come across using smoked meant in the preparation. I k ow that once prepared, the sausages are hung to dry for a few day. Does using smoked meat help in eliminating this last step. Please clarify. Thank you!
Dan Toombs
Friday 14th of August 2020
Real Goan sausages are dried in the sun over a smoky fire for about three days. The fire isn't hot, just smoky which gives the meat a really smoky flavour. I have imitated that flavour by using smoked bacon. Most people won't want to smoke their sausages outside for three days. Thanks Dan
Audrey Faed
Sunday 5th of July 2020
How hot is this? Thats a lot of chillies! Thanks
Dan Toombs
Wednesday 8th of July 2020
Hi Audrey I like mine quite spicy but just put fewer chillies in if you prefer it less spicy. Thanks Dan
Mary Mendonca
Wednesday 17th of June 2020
Hello Dan, I really enjoyed the recipe for the goan sausages. I bought some good pork belly meat and want to make the sausages. I do have a smoker. How can I smoke the sausage meat. I could not find any cassings. Could you help me please with my enquiry. Thank you
Dan Toombs
Wednesday 17th of June 2020
Hi Mary You would need a smoker if you want the smoked flavour. However, that is not absolutely necessary. Go ahead and just use unsmoked sausage meat and I think you will still enjoy the sausages. Dan