Goan Sausages

Ingredients:

1 Kg  Boneless Pork with fat

Boneless pork

2 Tbs Sea salt

Sausage Masala:

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

15 Cloves

1 1/2 Cups Goan vinegar

5 Tbs Coconut Feni

Coarsely grind all the above (except the Coconut Feni) into a paste. (Paste should not be too wet)

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Sausage masala

Sausage casing ( I used dried but you can use fresh too) Bought mine from the butchers.

Method:

Wash and clean the Pork well, cut into pcs  as shown in the pics. ok

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Pork

Apply the salt to the Pork pcs.

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Pork salted

Place the Pork in a Stainless steel Colander as shown.

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Pork in colander

Place the Colander in a bowl which (Helps to catch all the drained liquid from the Pork once weight is placed on the pork)

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Colander placed in a bowl

Place a  flat steel lid on top of the Pork and add weight on it as shown in the pic.

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Weight placed over

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

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Pork cut into small cubes

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)

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Sausage masala added to 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.

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Pork filled in casing

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.

You can store them in freezer in desired quantities and cook as required and cook when desired.

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