Very often people ask me this question: Is Goa your hometown?
Well, the answer is very simple. It just so happens that I end up there more than once a year and love that place more than anything else in the world. There’s something about that place that keeps bringing me back!
Every time I go to Goa other than stuffing my face only on seafood, there’s one meat that lies close to my heart- Goan sausage and it is mandatory to get them back home.
Goan sausages also known as choris, is the most loved meat dish in the state. Sun-dried, smoked and spiced with vinegar, chilli, garlic, ginger, cumin and turmeric, these deep red pork sausage links burst with great local flavours.
This is something I’ve always grown up on and usually eat it as a chilli fry or in a pulao. But on my recent trip to Goa, I had eaten a chorizo pizza at this bistro called Cremeux in Panjim city and that made me come home and try it with Goan sausages and to my surprise, it turned out so good.
I’ve got a great place called Crasto in Panjim where I pick these up. I’ve experimented with many places over the years but I find these the best.
Another dish that I’ve always wanted to go to Portugal to eat has been their traditional Feijoada. Made with red kidney beans and chorizo, I came about with my own version again using the great ‘Goan Sausage’ . It’s a simple, hearty dish!
That said, do try out both these recipes and let me know how they turn out. If you have a different way of preparing them, please do share in the comments below 🙂
- In a pressure cooker, add the kidney beans along with water and cook till it becomes soft. Drain and keep aside.
- In a saucepan, heat oil. Add the bacon and sausage and cook until crisp and golden brown. Add the garlic, ginger and green chilli. Mix well.
- Add the onions and saute until the onions are soft. Stir in the kidney beans and season with salt and pepper.
- Add the tomatoes and cook for few minutes.
- Cover, reduce heat and simmer for at least 10 minutes.
- Serve hot with pea pulao.
- Preheat the oven to 200°C for 15 minutes.
- Chop the goa sausage into tiny pieces and keep aside.
- Take a pizza base, drizzle olive oil and spread the tomato paste generously all over.
- Add the chopped pieces of goa sausages.
- Sprinkle the herbs and cheese over it.
- Put it in the oven and bake for about 10 minutes until the cheese melts.
- Serve hot.