4-Step Goan Chorizo Recipe

Picture Courtesy: chickstravelflicks.com

A nostalgic aspect of the early childhood years in Goan-Manglorian homes, is the ritual of attending Sunday mass, heading for catechism class and then returning home to savour on the tantalizing flavours of some native delicacies.

We've all grown up, travelled places, and explored the best of local and international cuisines. But yes, we never grew-out of authentic goan and manglorian dishes such as Chorizo, Roce Gali Kodi (Manglorian Chicken Curry with Coconut Milk), Manglorian Chicken Sukkha, Goan Chicken Xacuti, Sorpotel etc, and all the rest from Mom's Kitchen.

Our first blog post comprises of a quick 4-Step recipe for preparing Goan Sausages, popularly known as 'Chorizo' - a delicacy every Goan swears by. Whatever be the Chroizo recipe, the end result is an absolutely gastronomic Goan dish with a smoky aroma that will uplift your senses. 

So how did Chorizo originate? Synonymous with Portuguese culinary tradition, Chorizo's are cubes of pork, prepared with right blend of oil, spice and salt. The preparation entails marinating the cubes, wrapping it in long tube like coverings and then tying it with strings to form sausage beads (Illustrated in the picture above). These are then dried outdoors, under the sun and later smoked using fire. Some of the most authentic Chorizo's can be sourced from the Margoa Muncipal Market and Panjim Market in Goa. However it is also available in some cold stores in Goa and Mumbai, that specialize at offering Goan delicacies.

Our easy-to-prepare (4 Step) Chorizo recipe require simple ingredients like onion and potato, that bring out the smoked and spicy flavour of the sausages seamlessly.

Ingredients:

30 beads of medium size sausages

2 medium onions

2 medium potatoes

Preparation method:

Step 1: First rinse the sausages well with water and then cut off the strings holding the beads. Ensure that the sausage covering is not cut or removed, as it is imperative to hold the pieces of pork together and retain the spices. You need not add spice, salt or oil as the sausages are pre-cured with the same.

Step 2: You then pressure cook the sausages, on medium flame by sprinkling some water, and leave it for two whistles. 

Step 3: Cut onions and potatoes in cubes as demonstrated in the image. Open the pressure cooker once the steam is out, add the onions and potatoes and stir well.

Step 4: Pressure cook all the ingredients for three more whistles. Now release the lid, cook on high flame to minimize the gravy and your Chorizo is now ready to be served.

The dish in a semi-thick gravy can serve 4, and goes best with Poi (local Goan bread) or Pao.