California Farm Goa Choris Sausages
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.
California Farm Goa Choris Sausages
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.
Open in Cookpad AppSteps
- 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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