• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MyIndianStove

  • Recipes
    • All Recipes
    • Recipes By Category
    • Best Indian Cookbooks, Food Blogs, & YouTube Cooking Shows
    • Top 20 Indian Dishes eCookBook
    • Almond Flour Chocolate Cookies with Walnuts
    • Indianish Winter Cookies
    • Glorious Chicken Mulligatawny Soup
    • Homemade Potato Roll Recipe
    • Indian-Spiced Kabab Recipe
    • Spiced Crunchy Roasted Potatoes
    • Gluten-free Spiced Carrot Cake
    • 6-Ingredient Indian Mango Custard
  • Articles
    • All Articles
    • About Indian Food
      • About Indian Food
      • Flavors of India
      • Typical Indian Meals
      • Indian Food in 2020
      • Indian Drinks
      • Indian Grocery List for Advanced Cooks
      • Curry Leaf Substitutes & Where to Buy Plants or Leaves
      • Coconut Facts, Substitutes, & Measures
    • Assumptions I Avoid
    • Essential Indian Pantry
    • Indian Cooking Basics
    • Top 20 Most Popular Indian Dishes & Recipes
    • Top 10 Tips for Indian Cooking Basics
    • Take a Look at Our eCookBook
    • 2020 Best of MyIndianStove
    • 10 Things To Do With Leftover Curry
  • Substitutes
  • Glossary
menu icon
go to homepage
  • All Articles
  • All Recipes
  • Free eBook
  • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Articles
    • All Recipes
    • Free eBook
    • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Goa Recipes

    Easy Goan Sausage (Chorizo) Recipe

    Published: Dec 17, 2020 · Modified: Dec 15, 2021 by Alonna

    Goan sausage is rightly famous for its spicy zing and can be eaten in so many ways. Make cute sliders, top your pizza, add to a frittata, and good any time of the day.
    Jump to Recipe Print Recipe
    Made into cute little sliders topped with a slaw, pickled red onions, and a drizzle of red and green chutneys.

    This easy homemade sausage is vibrant with the flavors of vinegar and well-balanced spices. Traditionally made to preserve meat, today it is eaten in many ways: as street food, served to unexpected guests in homes, eaten at tea time, as a part of breakfast, and made for dinner in a stew or curry. Wow your family and friends with more flavors of Goa.

    Indian Homemade Chorizo ~ Made into cute little sliders topped with a slaw, pickled red onions, and a drizzle of red and green chutneys.
    Goan chorizo or sausage is rightly famous for its spicy zing and can be eaten in so many ways. Make cute sliders, top your pizza, add to a frittata, and good any time of the day.
    Jump to:
    • Chorizo, chourizo, choriz, choris, or sausage
    • Fresh v.s. preserved
    • Hot and zingy
    • So many ways to go
    • Easy, peasy, but don’t forget to marinate!
    • Here some more yummy ground meat recipes!
    • Recipe Card 📖

    Chorizo, chourizo, choriz, choris, or sausage

    Thanks to the Portuguese, chourico (choriz/choris) de Goa is an essential dish for Goan Catholics. In the 16th century, the Portuguese brought chilies, pork, and potatoes, among other things, and their recipe for homemade chorizo. Before refrigeration, this highly spiced sausage was made with dried meat stuffed into casings.

    Fresh v.s. preserved

    Contrary to Mexican chorizo, which is fresh and uncooked, homemade chorizo was traditionally made to preserve meat. Goans continue to love this highly spiced sausage, with lots of vinegar, and feni (a liquor made from either the toddy palm or the fruit of the cashew nut). Since feni isn’t easy to find, you can use tequila or some dry white wine.

    I have streamlined this recipe so that a home cook can easily make this sausage. No grinding of pork and fat, unless you want to. If that would make you happy, I suggest you follow Dan Toombs's The Curry Guy’s Goan sausage recipe. He starts with 2 kilos of slab bacon, thus solving the meat to fat ratio question.

    Indian Homemade Chorizo ~ All the ingredients mixed together and ready for a 3-hour marination.

    Hot and zingy

    A native Goan will be used to the fiery vinegary punch of this chorizo, but I have tamed down the amount of vinegar and chilies for my palate. If you know Goan chorizo and like its flavor profile, double the amount of vinegar and chilies.

    Because this sausage is so highly seasoned, in Goa, they keep it in jars in the refrigerator for two to three months. Please know that my homemade chorizo recipe does not lend itself to this level of preservation. If you do not want to cook and eat it within 3 days, wrap either the raw or cooked meat tightly, and store it in the freezer.

    So many ways to go

    The beauty of this homemade chorizo is that you can do so much with it. Flatten into burger-style patties and eat it on a bun with chutney and a nice stack of cabbage slaw. Or do as I do and served it as cute little sliders on a pao (pav, soft buns) or potato bun.

    Indian Homemade Chorizo ~ Make tacos with this sausage and top with pickled red onions, chutney, chopped cucumber, and a flutter of cilantro.

    Tacos, pizza topping, make Nagi of recipetineats,com' sausage rolls, wrap it into a roti or naan, or even stuff an empanada, stir into a frittata, fried rice, make the grilled cheese of your life, or serve instead of bacon with your eggs. The possibilities are endless.

    Easy, peasy, but don’t forget to marinate!

    How satisfying it is to make your own sausage. Even if one “cheats” by starting with a store-bought preparation.

    Using mild Italian sausage or ground pork, which is ideally an 80% meat to 20% mix of fat (sausage is not diet food!), grind four whole spices together. Add it to the meat with some vinegar and tequila or wine, and you have Goan-style sausage.

    If you start with plain ground pork, you will need a bit of salt, ground chili, and some yogurt. Since this sausage is so highly seasoned, a little goes a long way, and its vibrancy works beautifully as a topping or stuffing.

    My version is certainly not authentic because I’ve dialed back on the vinegar and chilies, but it is still full of Goan flavors. I hope you give this unique Goan specialty a go and let me know how it goes.

    Happy cooking!

    ~ Alonna

    See the Notes below before you cook.

    Here some more yummy ground meat recipes!

    • Served with buttered, toasted buns, a wedge of lemon, and a flurry of cilantro.
      Easy and Comforting  Beef Keema Curry (Indian Ground Beef)
    • Mini burgers all dressed up with tomatoes, cheese, sev and masala chips.
      Chicken Burger Kerala-Style
    • Flaky Puff Pastry Samosas Served up with two chutneys
      Flaky Puff Pastry Samosas
    • Naan pizza toped with keema (Indian ground beef), pickled onions, and chutney
      Naan Pizza Recipe

    Recipe Card 📖

    Made into cute little sliders topped with a slaw, pickled red onions, and a drizzle of red and green chutneys.

    Easy Goan Sausage (Chorizo) Recipe

    Goan sausage is rightly famous for its spicy zing and can be eaten in so many ways. Make cute sliders, top your pizza, add to a frittata, and good any time of the day.
    Print Pin Comment
    Course: Main Course
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Marination Time: 3 hours
    Total Time: 3 hours 25 minutes
    Servings: 5
    Calories: 362kcal
    Author: Alonna

    Ingrediants

    • 1 pound mild Italian sausage ~ Or see Notes below for using ground pork
    • 1 1/2 tablespoon apple cider vinegar ~ Or red wine vinegar
    • 3 tablespoons tequila ~ Or feni, or dry white wine
    • 4 whole Kashmiri red chilies ~ See Notes below
    • 1/2 teaspoon whole black peppercorns
    • 1/2 teaspoon whole cloves
    • 1/2 teaspoon cumin seeds
    • 1 cinnamon stick ~ 2 grams, 1 1/2 to 2-inches
    • 1/4 teaspoon turmeric
    • 1/4 cup ginger garlic paste ~ 2 tablespoons each garlic and ginger purée
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Gather your ingredients.
      All the ingredients gathered.
    • In a spice grinder or mortar and pestle, grind the whole chilies and set aside in a bowl large enough to hold the ground meat. Grind the peppercorns, cloves, cumin, and cinnamon into a powder and add to the ground chilies.
      Whole Kashmiri chilies ground to a powder.
    • Stir in the vinegar and tequila and blend. You are wanting a thick but pourable consistency. Add a bit more tequila if necessary.
      All the spices made into a paste with vinegar and tequila.
    • Add the ground meat and ginger garlic paste to the spice mixture and blend thoroughly. This will take some time so don't hurry this step. You may want to use your hands or a fork.
      All the ingredients mixed together and ready for a 3-hour marination.
    • Cover the chorizo and allow it to marinate in the refrigerator for at least 3 hours.
    • IMPORTANT: After marination fry up a bit of the meat to test of seasonings, especially the heat (chilies) and acid (vinegar). I have dialed way back on both and you may feel you want more of each. Mix in more of either as your tastebuds dictate. Fry the sausage in any size patty or ball you want depending on how you will be using it.
      Sausage for sliders cooking to a golden-brown in a frying pan.
    • Serve with your favorite chutney (green or tamarind) or hot sauce, my slaw, and a quick red onion pickle listed in my shawarma recipe. See the Notes below for other ways to use your homemade chorizo.
      Made into cute little sliders topped with a slaw, pickled red onions, and a drizzle of red and green chutneys.

    Notes

    • Use ground pork: Add: 1/2 teaspoon Kashmiri chili AND 1/2 teaspoon sea salt and 1/4 cup yogurt
    • Chilies:  These sausages are typically very spicy. I use 4 dried chilies but traditionally up to 10 are used. Even though Kashmiri chilies are on the mild side they do have some heat, so be conservative. Mix up the sausage, allow it to marinate, then fry up a bit so you can taste it for seasonings. You can always all more chili as you go.
    • Ideas on how to use your homemade chorizo:
      • Tacos, pizza topping, make Nagi of recipetineats.com’ sausage rolls, wrap it into a roti or naan, stuff an empanada, stir into a frittata, fried rice, make the grilled cheese of your life, or serve it instead of bacon with your eggs.

    Nutrition

    Calories: 362kcal | Carbohydrates: 5g | Protein: 14g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 671mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 54mg | Calcium: 28mg | Iron: 2mg

    Your Private Notes

    Click here to add your own private notes.
    Hungry for more?Subscribe to my free Weekly Digest!
    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!

    • Facebook
    • Yummly
    • Email
    • Twitter

    Reader Interactions

    Comments

    1. Gil Garduno says

      December 18, 2020 at 5:27 pm

      Wow! Sausage in Indian cuisine. Whodathunk it.

      Thank you for introducing me to another element of Indian cuisine I had no idea about.

    2. Alonna Smith says

      December 19, 2020 at 8:38 am

      You welcome Gil! I too am ceaselessly amazed and will never get bored with my explorations. Good to hear from you!

    3. Don K Otay says

      August 27, 2021 at 5:18 pm

      What can I do to make a batch that will taste just like the Portuguese Chorizo?

      I love that stuff and the Mexican version is nowhere close.

    4. Alonna says

      August 29, 2021 at 12:30 pm

      Hi Don, Since the Portuguese left Goa so many years ago, it is tough to determine how closely modern-day recipes match up. If you want to replicate the Portuguese sausage, I encourage you to do a search for that recipe specifically. Good luck! I will give a plug for my recipe which is pretty yummy.

    5. Don K Otay says

      September 10, 2021 at 5:26 pm

      Thank you, I will give your recipe a try. I have some real sun dried Goan Sausage in my meat drawer now made by my Goan friend in Texas.

      Have you heard of the Smoked Rosary Sausage made in Goa ? Yum Yum !

    6. Alonna says

      September 13, 2021 at 2:26 pm

      No, I haven't had the chance to try the Smoked Rosary Sausage you mention. I would like to though. Good Luck!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

    Get my free eBook


    My Indian Stove all recipes icon
    MyIndianStove all recipes icon
    MyIndianStove Basics Icon
    MyIndianStove Basics Icon

    Glossary: Hindi-English
    Glossary: English-Hindi
    Substitutions


    Yeah, it is summer!

    • Almond flour chocolate cookies on a cooling rack garnished with flaky salt, chocolate chips and walnuts
      Almond Flour Chocolate Cookies with Walnuts
    • Served with lemon wedges, and spray of fried curry leaves, a beer, on a bed of sliced green cabbage.
      Crispy, Juicy Kerala Fried Chicken
    • Skinless, boneless tandoori chicken thighs on a bed of bell peppers with a side of turmeric yellow rice.
      Easy Grilled Boneless Tandoori Chicken Thighs
    • Two tacos garnished pickled red onions, sliced radishes, cheese crumbles and a flutter of cilantro leaves.
      Indian Fusion Tacos ~ Fillings & Toppings
    • The chicken served in a pita with pickled onions and yogurt sauce.
      Chicken Shawarma Wrap
    • Indian Cucumber Salad (Kachumber) This colorful salad of cucumber and tomato is erved with a sprinkling of peanuts and chopped cilantro.
      Indian Cucumber Salad (Kachumber)

    Trending

    • Tandoori masala powder on a bed of the individual spices.
      Easy Tandoori Masala Powder & Paste From Scratch
    • Served with buttered, toasted buns, a wedge of lemon, and a flurry of cilantro.
      Easy and Comforting  Beef Keema Curry (Indian Ground Beef)
    • A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.
      Rich and Tangy Pork Vindaloo
    • Madras Curry Powder finished and in a glass bowl with a small wooden spoon.
      Hot or Mild Madras Curry Powder Recipe
    • A spice tin filled with spice powder with whole spices keeping it company.
      Goan Spice Mix Recipe (Garam Masala)
    • Indian Spaghetti Bolognese a bowl full of bolognese and a fork twirled full of perfectly coated pasta
      Indian-Style Pasta ~ Spaghetti Bolognese

    Footer

    ↑ back to top

    Resources

    • Glossary
    • Substitutions

    Newsletter

    • Get our Free eCookbook
    • Get our Weekly Digest

    Contact Us

    • Contact Us
    • Use Our Content
    • About Us
    • Privacy and Disclosure
    • Copyright

    Copyright © 2022 Alonna Smith

    4 shares