THE CURRY GUY

Restaurant Style Curry & Tandoori Recipes | BIR Curries

  • Home
  • Famous Curry Sauce Recipes
  • My Cookbooks
  • Recipes
  • Order Spice Blends
  • Cooking Classes

How To Make Goan Sausage Meat

September 19, 2018 By Dan Toombs 16 Comments

Goan Sausage Meat

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.

Making Goan Sausage

Ask your butcher to prepare a really smoky slab of streaky bacon for you.

Making Goan sausage

Cut the bacon into small chunks as shown.

Making Goan Sausage meat

Blend the marinade ingredients into a fine paste.

Making Goan sausage meat

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.

Making Goan Sausage meat

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. 

Yield: 10 - 20

How To Make Goan Sausage Meat

How To Make Goan Sausage Meat
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

  1. Cut the bacon into small cubes and place in a large bowl.
  2. 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.
  3. 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.
  4. Pour this all over the bacon cubes and mix well. Allow to marinate for at least three hours.
  5. Freeze what you aren't going to use within three days in small portions.
  6. When ready to cook, heat a pan over medium high heat and fry the bacon until crispy and cooked through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Waring Spice Grinder
    Waring Spice Grinder
  • Le Creuset crepe pan
    Le Creuset crepe pan
  • Puri Tandoor Oven
    Puri Tandoor Oven
  • Pestle and Mortar
    Pestle and Mortar
  • Le Creuset Balti Pan
  • Clay pot
    Clay pot

Did you like this recipe?

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!

© Dan Toombs
Cuisine: Goan / Category: Main

 

Filed Under: Pork Recipes

« Beef Croquettes – Goan Spiced Deliciousness
Chicken Curry with Coconut – Goan Xacutti »

Comments

  1. Francis Rodriguez says

    May 13, 2020 at 8:58 pm

    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?

    Reply
    • Dan Toombs says

      May 14, 2020 at 5:06 pm

      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

      Reply
      • Francis says

        May 18, 2020 at 8:08 pm

        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

        Reply
        • Dan Toombs says

          May 20, 2020 at 6:46 am

          Hi Francis
          Great to hear and thank you so much for letting me know.
          Dan

          Reply
  2. Mary Mendonca says

    June 17, 2020 at 12:54 am

    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

    Reply
    • Dan Toombs says

      June 17, 2020 at 2:21 pm

      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

      Reply
  3. Audrey Faed says

    July 5, 2020 at 6:13 am

    How hot is this? Thats a lot of chillies! Thanks

    Reply
    • Dan Toombs says

      July 8, 2020 at 8:35 am

      Hi Audrey
      I like mine quite spicy but just put fewer chillies in if you prefer it less spicy.
      Thanks
      Dan

      Reply
  4. Hayley Gonsalves says

    August 10, 2020 at 9:24 pm

    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!

    Reply
    • Dan Toombs says

      August 14, 2020 at 2:19 pm

      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

      Reply
      • Nils says

        January 22, 2021 at 4:30 pm

        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.

        Reply
        • Dan Toombs says

          January 26, 2021 at 9:24 am

          Great, I hope it all worked well.
          Thanks
          Dan

          Reply
  5. Kevin Hartwell says

    November 22, 2020 at 12:56 pm

    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….

    Reply
    • Dan Toombs says

      November 26, 2020 at 9:13 am

      Thanks for your message, I think smoked lardons would work just fine.
      Dan

      Reply
  6. Nils says

    January 22, 2021 at 4:22 pm

    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?

    Reply
    • Dan Toombs says

      January 26, 2021 at 9:27 am

      Thanks for noticing. I have amended the recipe. Please grind it with the other spices.
      Dan

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

FOLLOW ME!

  • 
  • 
  • 
  • 
  • 

SEARCH

Categories

Curry Guy Books

Featured Recipe – Chicken Lababdar Curry

Chicken lababdar

Privacy Policy

https://greatcurryrecipes.net/privacy-policy/

  • 
  • 
  • 
  • 
  • 

Copyright © 2021 · The Curry Guy - All Rights Reserved ·