When we speak of Goan sausages or chourico, the famous chourico pao comes to mind. During the olden days, pork meat was an important part of any celebration in a Goan household -- may it be a marriage, birthday party or christening.
Pig was fattened for the occasion and every part of the animal was put to good use -- the blood and offal for sorpotel (a spicy stew), bones for the curry (admass in Konkani) and the fleshy and fatty meat for pork curries and Goa pork sausages or chorissam.
The Goan chourico conjures up nostalgic memories as it was most handy during the rainy season when fish was out of bounds.
Chourico was first introduced by the Portuguese and ever since it has come an indispensable part of Goan cuisine.
Due to the climate in Goa it was difficult to produce European-styled sausages, so the meat was pickled in vinegar, alcohol and a chilly spiced mix before filling it inside the gut of a cow.
Therefore the Goan sausage is of Iberian origin and somehow related to the Spanish chorizo -- both go through a process called ‘pimenton’.
Preparation of Chourico
Goan sausages are prepared by first starting with large boneless chunks of pork, which are then either sliced or chopped into fine pieces and heavily salted.
After this the meat is filled into the casings and then again kept to dry in the sun or are smoked slowly giving shape to chorissam (sausges).
What is casing?
Sausage casing is also known as sausage skin. This is used simply to wrap the sausage material together. There are two types of casings one that is a traditional casing made from animal intestines and the artificial one which was introduced in the early 20th century.
The artificial casing is made from collagen and cellulose. The process of continuous extrusion is done to shape the material. This method produces a single large sausage casing of indefinite length.
If one goes to any major markets of Goa, he or she will surely come across a stall selling choris. Once you buy the real good smoked chorissam, try preparing these dishes at home.
1. Goan sausage chilli fry
Goan sausages 500 grams
Butter 2 tablespoons
Onions, finely chopped 2 medium
Capsicums, cut into ½ inch slices 3 large
Tomatoes, finely chopped 1 large
Chili powder 1 teaspoon
Sugar ½ teaspoon
Vinegar 2 tablespoons
Salt to taste 2 tablespoons
1. Cut the sausages vertically, remove the skin and discard. Cook the sausage meat in four cups of water and set aside.
2. Heat the butter in a pan and sauté the onions till they turn light brow. Add the capsicums and sauté for 2 minutes. Add tomatoes and cook till soft.
3. Add the sausage meat, chili powder, tomatoes puree, sugar, vinegar and salt to taste, and sauté for 5 minutes till dry and the water is evaporated.
4. Remove from heat and serve hot with pao.
1. Pork Pulao (Portuguese style)
Olive oil 2 tablespoons
Onion, finely chopped 1 large
Garlic clove 1 clove
Goan Sausages 500 grams
Basmati rice 1½ cup
Chicken stock 3 cups
Salt & finely ground pepper As required
Turmeric powder ½ tablespoon
Clove 4 nos
2 x1” sticks of cinnamon broken into half
A pinch of saffron threads, mixed with 1 tablespoon of warm milk.
1. Heat the oil in a large heavy saucepan and sauté the onions, then add garlic and sausages. Continue frying until the onion is soft and pork is lightly brown.
2. Add the rice and cook, stirring over a low heat for about 3 minutes or until all the grains are cooked with oil.
3. Pour in the stock, season with salt and pepper, saffron mixture and cinnamon. Bring it to a boil.
4. Cover the pan and simmer over a low heat for 15 minutes to blend the flavors. Allow to stand for 5 minutes before serving.
Places to get Goan sausages or chourico(raw)
1. Agassaim, South Goa
2. Margao Old Market, South Goa
Places to get delicious chourico cuisine (cooked)
1. Chorise bread – Food trucks along Nuvem-Majorda road, South Goa
2. Dsilva, Miramar, North Goa
3. Cansaulim, South Goa
4. Santa Cruz- Food truck
5. Cota Cozinha- squids stuffed chourico, South Goa