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...
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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Francis Rodriguez says
I am a goan, tried your recipes ,really fantastic ,better than some of the goans cooking over here in the UK ,I would love to try the GOAN SAUSAGE What brand or make of Tequila do you use?
Dan Toombs says
Hi Francis
Thank you for your e-mail. I just used a cheap tequilla, I think the brand I used was Sierra but any brand will do.
I am glad you are enjoying my recipes so much.
Dan
Francis says
Thanks Dan for your email l work at asda we stock the tequila you mentioned, l wished I payed attention to my grandmother she was a fantastic cook,especially the mackrel cutlets in buns they were everyones fav,Dan keep up the good work l have read so many indian cookbooks including the curry club books the result are lacking ,have you seen Vah Chef on You tube,currently your recipes and Vah Chefs are the best ands thats coming from an indian
Dan Toombs says
Hi Francis
Great to hear and thank you so much for letting me know.
Dan
Mary Mendonca says
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 says
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
Audrey Faed says
How hot is this? Thats a lot of chillies! Thanks
Dan Toombs says
Hi Audrey
I like mine quite spicy but just put fewer chillies in if you prefer it less spicy.
Thanks
Dan
Hayley Gonsalves says
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 says
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
Nils says
I have a hot or cold smoker (winter is the best time to cold-smoke, btw) but it's a bit of a faff for some recipes... I'm absolutely going to give this recipe a try (I've had the real thing in Goa many years ago, and have been searching ever since for a good recipe) but I'm not going to cold-smoke or order pre-smoked meat... I I'm going to add some liquid smoke to the marinade... If you don't hear otherwise in a couple of days, then assume it worked like a charm.
Dan Toombs says
Great, I hope it all worked well.
Thanks
Dan
Kevin Hartwell says
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 says
Thanks for your message, I think smoked lardons would work just fine.
Dan
Nils says
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 says
Thanks for noticing. I have amended the recipe. Please grind it with the other spices.
Dan