God bless the person who created the first sausage and god bless the person who created these hot and spicy Goan sausages with innumerable porkys. Never in my wildest dreams did I think I would fall in love with this delicious meat that swims in fat, but here I am a humble prisoner to the command it has on my salivary glands.
The Goan sausage or chorizo is very much similar to the Philippine savory longganisas, but a lot more spicier, peppery, fatty and coloured. There are a zillion and one ways of making it, but I prefer the really simple and straight forward Goan Pork Sausage Chilli Fry. I add a handful of boiled potatoes whilst cooking to ensure the oil gets sucked in and delivers a fiery, dish that is not swimming in oil. The Goan Sausage Chilli Fry is best consumed with bread or Goan poi but if you cant get your hands onto a soft bread, try it with rice.
- 1 packet Goan Sausage (i like the Homemade variety, but Costa is pretty decent too)
- 2 green bell pepper, sliced thin
- 2 onions, sliced thin
- 2 boiled potatoes cut into slices.
- 2 tablespoons of Goan Palm Vinegar (I’ve tried various other kinds of vinegar, but none tastes as good as this one)
1. Unwrap the Goan sausage and take the filling out of its shell. I prefer it that way.
2. In a thick bottomed pan, add a teaspoon of oil and fry the onions till they are translucent.
3. Add the Goan sausage and cook for about 15 minutes, till the meat is cooked.
4. Add the capsicum and boiled potato and cook for another 5 minutes.
5. Add the Goan vinegar and check for salt.
6. The dish is ready when the capsicums just start to wilt and the potatoes look like they are drunk on the sausage fat!
7. Serve hot with poi or brown rice.