Raindrops and roses and hot Goan sausages




I have occassionally referred to Goan sausages in my posts.



Well, Goan Sausages are different from any respectable sausage in the West. They are the Scarlett O Haras of the sausage world. Sour as hell, fairly spicy, oily and often are made from pork raised in questionable hygienic conditions. Chances are that you will be hooked into this amazingly, exotic and sinful dish if you were ever to try it. The dish is as saucy and sharp as it gets and I wouldn't even venture to try it without bread, specifically Goan pao. to temper the taste.


The most common form of having Goan sausages is to simply fry it and eat it. You won't get it in most parts of India except Goa of course and Christian parts of Mumbai such as Bandra (meat shops such as Marks, Judes, Joseph's Chicken are good bets). Its quite simple to make and you can try get hold of a pack and make it yourself.


We got some from Infantaria at Goa recently. Here's how Kainaz makes it.



She first par boils some potato cubes (about six minutes in the microwave). Potatoes are a very important part of the 'recipe' as it helps break the sharp taste of the sausages.


The Goan sausage come in a plasticky skin which she slits. She then throws the skin away. A pungent, sour smell of vinegar hits you the moment the skin is slit. The skin is actually the dried intestine of a pig cured with lemon leaves to get rid of the smell (or so says a Bengali friend of mine from deep inside a village in Goa)


Kainaz then takes the pickled meat out and chops it into tiny bits. (You have to really decimate it. I tried making it once with cube like pieces. The result? Under cooked!)


Check out the lovely little pieces of white fat in the interspersed with the meat in the picture below. Rich pork, full of fat, just what Anthony Bourdain would order and just what your doctor would ask you to stay clear off. Well, you only live once.



She then puts the meat on a warm sauce pan and stirs it softly. As the fat begins to melt and enough oil to give the Opec a run for its money comes out. She then adds about one chopped onion/ shallot and stirs this.


The onions begins to get translucent as it cooks. Kainaz then she adds the cubed potatoes and some salt to it and then cooks this till the onions become crisp. The dish is ready to eat.


She doesn't add green chilies but adding sliced green chillies could help you make a Goan sausage chilly fry!


A fantstic dish which as I said is best enjoyed with Goan bread or pao. Just look at the rich colours. Is this a work of art or not?


A Goan take on this dish is to make something called Goan sausage pulao where they make an Indian pulao of sharp Goan sausage bits. You get this only in Goa though. I have even had Goan sausage fried rice at Infantaria. Here they add Goan sausage to Chinese fried rice! How's that for six degrees?


A Facebook friend of mine, a Bengali lady married to a Catholic family in a Goan village, was a bit shocked when she read the recipe here
.


She said that Goan sausages had to be cooked a lot more as these pigs live in Goan farms and could have tapeworms. I won't tell you why as they could put you off. But think human garbage disposal, think pigs who eat everything... you get the idea. Though I like to believe that the newer sausage makers rear their pigs in cleaner environs.


This is what she has to say about the authentic way of preparing Goan sausages:


"About home made sausages.
sausage chilli fry :Boil the damn thing (without cutting open the outer cover) for at least 40 minutes (the difference from Kainaz's way). Then remove the cover, chop it etc and stir fry with onion green chillies.
The traditional way a Catholic household would cook sausages is :
- one pack that is 200 gms + 2 potatoes + 2 onions dice big cubes.
- put everything in a saucepan
- add one cup of water- high flame till it starts boiling- dont break open the sausages.- boil for 40 minutes. if need be add a little water in between. It should have a little gravy once ready.
- the gravy turns thickish because of the potatoes and the pork fat
- to be eaten with pulao. the pulao should have general (read as ample) amount of pickled green olives. The pulao typically has a lot of vegetables i.e cauliflower, tomatoes, french beans and carrots, basically to kill the spice and to supplement your vegetable requirement as saussage pulao is not served with any other side dish of vegetables."

Comments

probe said…
The biryani/pulao version is quite delightful especially with some cold yoghurt flavoured with mint.
Sounds so interesting. I'd love to try it!
The knife said…
@Probe: I must confess that i find the rice version a bit heavy and prefer the fried version with bread. Within the rice versions I prefer the 'Chinese' one. Why should only the Chinese get the option of adapting products from other places? Indian Chinese is our one big victory over China so far ;)
Sunny said…
I have tasted Goan sausage only once... actually last month. Your blog brought back the memory of this wonderful dish... Now I want more of that ... which is almost impossible to find in NYC.
The knife said…
Sunny, I think the Goans are a bit too easy going to export Goan sausages to the new world. You would be better off if it was a Gujarati dish ;)
spice and more said…
Aaaahhh...just reading about it makes my mouth water! I love Goa sausages and sadly you cannot get them in Australia where I live. A few people try out there but it is always disappointing. I wish I knew how to make them - so I could make them with some nice organic pork and have the best of both worlds!!
The knife said…
Hey, thanks for dropping by. It is really sad if one can't get one's favourite food. I think you can't get Goan sausages in most cities in india too. I have a couple of packs from Goa at home. Wish I could courier it to you. But I don't think you can courier food. I will check for the recipe from my friends in Goa though I have a feeling that it would be difficult to make at home
spice and more said…
It would be FANTASTIC if you could find the recipe. I would be willing to give it a go. Would be worth it to try and recapture that flavour. Sadly Australia does not allow any meat products to be brought into the country at all - so the courier would not make it. I appreciate the thought though - very kind! You will just have to eat more of it and I will have to live vicariously through your experience! Reading this post at work this morning I swear I could suddenly smell the Goa sausage and taste it in my mouth...hence the salivating. Sigh. I am enjoying reading your blog though - your recipes and restaurant reviews. Makes me feel as thought I am in Mumbai too!
The knife said…
heh heh, hope your boss didn't see you. But seriously thanks so much for your comment. It's very encouraging. Even sat impatiently at work waiting to answer all comments which came in :)

OK here's what my friend wrote on sausages:

"yes goan sausages can be made at home. i live in a village and most of my villagers do their saussage making inhouse.... these families indulge in right from slaughtering the pig to smoking the sausages for days in the kitchen.

this is usually done before any feast when you kill a pig for the feast buffet.. the remaining meat is then preserved as sausages

but then it is tedious and a very lengthy process. for example the intestines of the pig is cleaned with lemon leaves at length cause the meat is then stuffed in the intestines etc.."

hmmm seems like it will be repicate at home ;)

I have had some kangaroo jerky (?)from Australia
spi ce and more said…
hmmm...intestine cleaning...not my choice of tasks! But luckily i think I can buy them already cleaned and ready for use.
Kangaroo jerky? would definately be from here. Cant say I have ever eaten it though. Kangaroo is a very lean meat and quite nice to eat. Most people cant get past the idea of eating it but it is getting more popular. We get kangaroo saugsages called "Kanaga bangas" (Bangas is a bit of a slang term for sausages).
Anthon Fodricha said…
Great stuff !! Its lunch time here in Ontario, Canada when I was reading this article and I almost drooling.
I have tried 'Portuguese chouri├žo' which is not too, too bad but not close to the Orginals!!
-TP
The knife said…
Hey TP...thanks so much for dropping in. I have a pack of sausages and I so wish that i could send them to you. There is a strong influence of Portuguese culture on Goa. Cheers, Kalyan
Ok,I tried the pulav,I added thinly chopped potatos(like one uses for bhajia) and also soya baddies and an egg just before adding the rice.The result was fantastic although i didn't add ginger(not available in the kitchen) and tomorrow i'm gonna try the chilly fry.
Thanks
The knife said…
Hey Akshaya, thanks so much for writing in. Alu is a magic wand which can transform any dish. All the best with the sausages
The knife said…
Hey Akshaya, thanks so much for writing in. Alu is a magic wand which can transform any dish. All the best with the sausages
Anonymous said…
Sunny-you can order goan sausages online in the USA
http://www.goanfoods.com/catalog/index.php
Anonymous said…
Hi. The website doesn't work anymore. Do you have contact information? thanks. Jason
can regos pork sausages be simply fried for a few minutes and then consumed?