California Farm Goa Choris Sausages

Name: California Farm Goa Choris Sausages
Yield: 10 sausages, half pound each
Cuisine: American
Ingredients: 6 pound whole Pork shoulder, remove skin, bone, tendons, net yield 5 pounds fresh marbled meat; 40 dried mild Deggi Mirch Kashmiri dried mild red chillies, 1,000 to 2,000 Scoville pepper index; 1 1/2 Tbs Fine Himalayan pink seasalt, or 4 brined lemons; Tsp Turmeric powder; Cup Lemon juice or 4 brined lemons, 16 quarters; Pork sausage casing for ten sausages (Syracuse Casing Co); 100 grams Garlic, crushed and peeled (2 whole garlic bulbs); 10 crushed whole cloves; 100 grams Ginger powder; 2 tsp Cumin powder; 1 cup Goa Palm Feni alcohol, or mexican tequila 80 proof; 1 cup Portuguese Jerez de la Frontera sherry vinegar, 8 % acidity; 1/2 cinnamon stick, pulverized

Hobby Horseman @HobbyHorseman

California, United States

Imagine making pork sausages that stayed fresh on Portuguese sailing ships before refrigeration, sailing from Goa, India, to Europe, half a year! The secret is pressing out the meat juices, replacing them with a cup of Tequila and Sherry wine vinegar.
I got the authentic ingredients, like Deggi Mirch Kashmiri dried peppers on amazon.
I used four peppers per sausage to get the vibrant red color. I airdried the sausages, then froze them, love the color, the taste and the texture.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

8 days

10 sausages, half pound each

6 poundwhole Pork shoulder, remove skin, bone, tendons, net yield 5 pounds fresh marbled meat
40dried mild Deggi Mirch Kashmiri dried mild red chillies, 1,000 to 2,000 Scoville pepper index
1 1/2 TbsFine Himalayan pink seasalt, or 4 brined lemons
TspTurmeric powder
CupLemon juice or 4 brined lemons, 16 quarters
Pork sausage casing for ten sausages (Syracuse Casing Co)
100 gramsGarlic, crushed and peeled (2 whole garlic bulbs)
10crushed whole cloves
100 gramsGinger powder
2 tspCumin powder
1 cupGoa Palm Feni alcohol, or mexican tequila 80 proof
1 cupPortuguese Jerez de la Frontera sherry vinegar, 8 % acidity
1/2cinnamon stick, pulverized
Equipment: sausage stuffer, meat grinder, bread mixer, adjustable sieve, glass baking pan, heat sterilized stone weights (10 pounds)
Cost: meat $1, peppers 40 cents, spices, other 20 cents, $1.60 per sausage

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Steps

8 days

1

Dry the meat by pressing the juices out. Cut meat into 1” thick slices, then 1” strips. Remove skin, bone, tendons. Weight the trimmed, wet meat, write down. Adjust the spices in this recipe if your weight differs. Put meat in sieve inside glass deep baking dish in fridge.
2

Mix meat with 1/3 cup lemon juice and 1/2 Tbs of salt, or 4 quartered and brined lemons. Put stone weights on top, drain meat juices off overnight. Then, mix meat again with 1/3 cup lemon juice, 1/2 Tbs salt, or same 4 brined lemons, press again. Drain overnight. On third day, dice meat strips to 1” squares, add 1/3 cup lemon juice, 1/2 Tbs seasalt. Press again 12 hours, or longer till meat stops draining.
3

On second day, make meat marinade in food processor: grind dry spices till powder, add a cup of portuguese sherry wine or red wine
vinegar, run two minutes. Add cup of Tequila, run another two minutes.. Make sure dried spices are finely powdered, or they might poke holes in sausage skin when filling. Let marinade rest at room temperature overnight to integrate all flavors.
4

Mix meat with spice marinade, cover with shrinkwrap, rest 2 days on kitchen counter to start fermentation. Soak pork sausage casing overnight to remove the salt and make flexible, rinse.
5

Grind sausage filling on coarse. Run ground meat through bread mixer to homogenize. Stuff sausages, air dry 3 days in dark insect proof closet. Rub with olive oil. Serve fried whole with eggs for breakfast, or slice on bread or naan with ghee, or mix pieces for lunch with boiled potatoes or fry with rice and curry for dinner. Freeze left over sausages one per ziplock bag. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 10, 2022 19:59

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

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California Farm Goa Choris Sausages

California Farm Goa Choris Sausages

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