1 Kg Boneless Pork with fat
2 Tbsp Sea salt
1 Tsp Saltpetre (Optional)
25 Dried Red Kashmiri chillies ( Quality of the chillies makes a big diff in the colour)
25 Fresh Garlic flakes
2 Inch Fresh Ginger 2Pcs
2 Inch Cinnamon stick
1 Tsp Cumin seeds
25 Black Peppercorns
1 Tsp Tumeric pwd
1 1/2 Cups Goan vinegar
5 Tbsp Coconut Feni
Coarsely grind all the above (except the Coconut Feni) into a paste. (Paste should not be too wet)
Sausage casing ( I used dried but you can use fresh too) Bought mine from the butchers.
Wash and clean the Pork well, cut into pcs as shown in the pics. ok
Apply the salt to the Pork pcs.
Place the Pork in a Stainless steel Colander as shown.
Place the Colander in a bowl which (Helps to catch all the drained liquid from the Pork once weight is placed on the pork)
Place a flat steel lid on top of the Pork and add weight on it as shown in the pic.
Keep this in the fridge and after every 10 hrs drain the liquid that collects at the bottom and turn the Pork applying 1Tbsp of Salt. Repeat this for 48 hrs with the weight still on top.
After 48 hrs wipe the Pork dry with a Paper towel
Cut off all the Skin and cut the Pork into small cubes and place all on a Paper Towel in a tray to further dry them up as shown in the pic
Keep the Pork in the Sun for approx 2 to 3 hrs
Place the Pork cubes in mixing bowl and add the Sausage masala and mix it well adding the Coconut Feni little at a time.(Make sure the masala is well mixed in the Pork)
Cover it and let it marinate for a day in the fridge.Then fill into the Sausage casing.I used a Mincer with the Sausage attachment to fill it up. You can check various ways of filling by going on “You Tube” or just Google it.
Smoke the Sausages in a smoker if you have one. I used an earthen pot as seen in the pics below. You can smoke them out in your backyard by just burning wood and placing the sausages above.
Stages of smoking the sausages.
You can store them in freezer in desired quantities and cook as required.