Ingredients:
1 kg pork (with some fat, cut into small pieces)
20-25 dried Kashmiri chilies
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 tablespoon turmeric powder
1 tablespoon cloves
1 tablespoon cinnamon sticks
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon sugar
1 cup vinegar (preferably Goan toddy vinegar)
Salt to taste
10-12 garlic cloves1 piece of ginger (about 2 inches)
Sausage casings (optional, if you want to make traditional sausages)
Instructions:
Prepare the Spice Paste:
Soak the Kashmiri chilies in warm water for about 30 minutes.Grind the soaked chilies along with cumin seeds, black peppercorns, turmeric powder, cloves, cinnamon sticks, mustard seeds, fenugreek seeds, garlic, and ginger into a smooth paste using vinegar.
Marinate the Pork:
In a large bowl, mix the pork pieces with the spice paste, sugar, and salt. Ensure the pork is well-coated with the marinade.Cover and let it marinate in the refrigerator for at least 24 hours, preferably 2-3 days for the flavors to develop.
Stuff the Sausages (optional):
If using sausage casings, soak them in warm water to soften.Stuff the marinated pork into the casings, tying off the ends securely.
Dry the Sausages:
Hang the sausages in a cool, dry place for about a week to dry. If you don’t have casings, you can skip this step and proceed to cooking.
Cook the Sausages:
Heat a little oil in a pan and cook the sausages on medium heat until they are browned and cooked through. If you didn’t use casings, you can cook the marinated pork directly in the pan.
Serving Suggestions:
Serve the sausages with pao (bread rolls), or use them in dishes like choris pulao or sausage curry.
Enjoy your homemade Goan pork sausages! Let me know if you have any questions or need further assistance. HERE
