Goa Sausage - Choriz Chorizo

Kravings.Blog's picture

Sep. 07, 2022

Goa sausage is made by cutting the meat into very small pieces and then dehydrating it and then applying a special spice paste to the meat. It's then stuffed into casings and smoked.


Beef brisket 6 Kilogram
Turmeric 1 1/2 Teaspoon
Vinegar 1/2 Cup (8 tbs)
Salt To Taste
Reserved chilli seeds from marinade 1 Tablespoon
Kashmiri chillies 40
Cinnamon 2 Inch
Cloves 12
Cumin seeds 2 Teaspoon
Mustard seeds 1/2 Teaspoon
Peppercorns 20
Garlic 1/2 Cup (8 tbs)
Vinegar 1/2 Cup (8 tbs)
Turmeric To Taste ((optional))



1. Cut the meat and fat into small pieces but discard the silver skin

2. Add the Turmeric, Vinegar and Salt

3. Place the meat under a weight for 8-10 hours in the fridge (longer for Pork)

4. Remove and place on a tray lined with a kitchen towel and dry using a fan or the sun for 20 - 24 hrs, changing the kitchen towel as required

5. Make the marinade by soaking the chillies overnight in water reserving the seeds

6. Grind the marinade ingredients together using some of the chilli soaking liquid as required

7. After the meat has air dried, add 6 tbsps of the marinade and coat the meat

8. Let it dry for an hour and then add 4 more tbsps of the marinade

9. Let it dry again for an hour and then add to a bowl and add 2 more tbsps of the marinade, the chilli seeds and cover

10. Prepare the casings by soaking in water and then flush the insides with water as well

11. Oil the horn and put the casings through

12. Tie a knot at one end and push the meat through - when you have a link the size you want, twist the casing. You can also use kitchen thread or twine to secure this.

13. Place on a perforated tray and smoke on an elevated surface for 40 mins

14. Remove cool and bag or vacuum seal


15. Serve and Enjoy!

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6