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.