|Goa Sausages - Choris|
10 pound pork meat with fat (shoulder/belly), no skin.
6 tablespoon coarse/sea salt
3/4 cup lemon juice
2 cup goa or red wine vinegar
1 cup palm feni (optional)
80 kashmiri chilies
200 grams garlic
200 grams ginger
1 tablespoon cumin
2 teaspoon turmeric
1. Cut meat into chunks around 2" in size and apply 2tbsp salt and 1/4 cup lemon juice.
2. Place in a wicker basket or a stainless pan with holes on all sides and place a 10lb (or more) weight on it. After 12 hrs or so, drain the collected water and add salt and lemon juice again to the meat. Replace the weight and let drain for another day.
3. Cut the meat into tiny pieces approximately a centimetre or so in size and repeat the salt and lemon juice process again if desired for another 12 hrs. Note: If possible, I'd recommend air-drying the meat at this time for a day, by spreading it out on a plastic sheet or in a tray. You want to make sure the meat is dry as possible before proceeding to the next step.
4. Grind the following ingredients in the 2 cups of vinegar, and once you have a fine paste add 1 cup of the optional Palm Feni to the mix if you have it. 2 cups (500ml) vinegar (Goa or Red wine), 80 red chilies (Kashmiri), 200 gms garlic, 200 gms ginger, 1 tbsp cumin, 2 tsp turmeric, 25 cloves and 2.5" cinnamon.
5. Mix the dried meat with the masala and let it marinate for a day or two. Note: If you're not going to stuff the meat into casings, you can either bottle or ziplock the meat and store/freeze it at this point.
7. Stuff the marinated meat in casing and dry well for a few days. Split the sausages into 1 pound batches. I zip-lock and freeze them for use as required.
8. Cook and enjoy your Goa Sausages in a method of your preference.
Making sausages is not the easiest experience, but so totally worth the trouble. Take your time making them, and the end result will be absolutely divine. Enjoy!!