Goa sausage: Difference between revisions
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{{Short description|Pork sausage originating from Goa, India}} |
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The '''Goa sausage''' or '''''Choris''''' is a typical reflection of Indo-Portuguese cuisine from [[Goa]], which once were part of [[Portuguese India]]. It is based on the ''Chouriço'' sausage, introduced from Portugal.<ref name="Sanghvi 2015">{{cite web|first=Vir|last=Sanghvi|accessdate=2020-08-14|title=Goa's pork sausages have much in common with the chorizos of Spain|url=https://www.hindustantimes.com/brunch/goa-s-pork-sausages-have-much-in-common-with-the-chorizos-of-spain/story-qQbaaIVj4xVs2MqUFXN8TI.html|date=14 February 2015|website=Hindustan Times}}</ref><ref name="Sharma 2018">{{cite web|accessdate=2020-08-16|first=Nik|last=Sharma|title=A Brown Kitchen: Prawn and Chorizo Pulao|url=https://www.sfchronicle.com/recipes/article/A-Brown-Kitchen-Prawn-and-Chorizo-Pulao-13101875.php|date=25 July 2018|website=[[San Francisco Chronicle]]}}</ref> The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol, and a chilli-spice mix before being placed in pig-gut. The Goan sausage is therefore of Iberian origin and related to the Spanish ''[[Chorizo]]'', both of which go through a process called ''pimenton''. |
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== Preparation == |
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The '''Goan sausage''' is a typical reflection of Indo-Portuguese cuisine from [[Goa]], [[Daman and Diu]], which once were part of the [[Portuguese India|Portuguese State of India]]. It is made with pork and various other ingredients, which make it extremely spicy. Their average diameter is about 1.5 cm. |
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[[File:Chouriço goês frito.jpg|thumb|Sauteed Goa sausage with rice]] |
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The Goa sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and heavily salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chilli peppers, palm vinegar, and [[feni (liquor)|Feni]], a local liquor, is added. After filling into [[sausage casing|casings]], the resulting sausages are again dried in the sun or [[smoked]] slowly.<ref name="Sanghvi 2015"/><ref name="Sharma 2018"/> |
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It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. |
It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. Slices may be simply boiled with onion and vinegar.{{citation needed|date=August 2020}} |
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One of the simplest ways to cook the Goan sausage is to cut it into slices and put it in a pot with boiling water, chopped onion and a little vinegar. After a short time, it begins to release its seasoning into the water, yielding a spicy sauce and consistent in red color. |
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== Consumption == |
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== Making the sausage, and its traditions == |
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Goa sausage is a versatile food, being sold everywhere from street food carts to high end restaurants, being used in sandwiches, stews, fillings in breads, soups, or eaten alone as a side with rice. |
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The Goan sausage is prepared using cubes of salted pork and it with heavily seasoned with spices. After filling the casings, the resulting sausages are dried in the sun and then [[smoked]] slowly. |
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''Choris-Pão'' or sausage buns are the most common forms of snacks. ''Choris-Pão'' has the sausages chopped (sometimes with onions and a dash of curry) and placed inside a ''Poi'' or the local bun, a chewier form of the western Indian ''Pav'', and is a popular fast food sold by vendors during religious fairs or in cafés. It is a signature snack bought and eaten during the Feast of [[Francis Xavier|Saint Francis Xavier]] at [[Old Goa]]. Sausage buns are more modern, having the ''choris-a'' baked into a bun and are available at most cafés and restaurants.<ref>{{Cite web |date=2021-03-01 |title=Goan Food: Choris Pao: Street Food India The Culinary Gene |url=https://theculinarygene.com/goan-food-choris-pao-street-food-india/ |access-date=2022-08-30 |website=TCG {{!}} Recipes{{!}} Modular Kitchen {{!}} Indian Food {{!}} Healthy Diet |language=en-US}}</ref> |
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<gallery heights=150 caption="Sausages from Goa" mode=packed style="font-size:88%; line-height:130%"> |
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File:Chouriço_goês.jpg|Cooked Goan sausages |
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File:Goan sausages being sold at the Mapusa market, Goa, India 01.jpg|Goan sausages being sold at the Mapusa market, Goa, India |
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File:Goan sausages being sold at the Mapusa market, Goa, India 02.jpg|Another sausage vendor at the Mapusa market, Goa, India |
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File:Goan sausages being prepared and processed at a traditional unit, Gaunsavaddo, Mapusa, Bardez, Goa.JPG|Goan sausages being prepared and processed at a traditional unit, Gaunsavaddo, Mapusa, Bardez, Goa |
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</gallery> |
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In the form of a fusion food, minced sausages are also stuffed and fried between the layers of ''[[Paratha|parathas]]'' and ''[[Naan|naans]].'' They are frequently seen on restaurant menus in Goa despite neither flat bread being endemic to the region. |
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==External links== |
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* [http://goanpickles.com/chilli_fry.php Goan sausages chilli fry recipe from GoanPickles] |
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The sausages are also crumbled or cut and added to curries, stews, chilly fry (a sautée of vegetables and meat, usually beef), and ''pulão'' or ''[[Pilaf|pulav]]'' for flavour and animal protein in Goan households. |
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* [http://www.hindustantimes.com/brunch/goa-s-pork-sausages-have-much-in-common-with-the-chorizos-of-spain/story-qQbaaIVj4xVs2MqUFXN8TI.html Goa’s pork sausages have much in common with the chorizos of Spain (Vir Sanghvi, HT)] |
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==See also== |
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*[[Doh snam]] |
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*[[Gyurma]] |
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*[[Kargyong]] |
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*[[Sargemba]] |
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==References== |
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{{Commons category|Chouriço goês|Goa sausage}} |
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{{Reflist}} |
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[[Category:Goan cuisine]] |
[[Category:Goan cuisine]] |
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[[Category: |
[[Category:Indian fusion cuisine]] |
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[[Category:Pork dishes]] |
[[Category:Pork dishes]] |
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[[Category:Portuguese fusion cuisine]] |
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[[Category:Sausages]] |
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[[Category:Indian sausages]] |
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Latest revision as of 18:59, 30 July 2024
The Goa sausage or Choris is a typical reflection of Indo-Portuguese cuisine from Goa, which once were part of Portuguese India. It is based on the Chouriço sausage, introduced from Portugal.[1][2] The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol, and a chilli-spice mix before being placed in pig-gut. The Goan sausage is therefore of Iberian origin and related to the Spanish Chorizo, both of which go through a process called pimenton.
Preparation
[edit]
The Goa sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and heavily salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chilli peppers, palm vinegar, and Feni, a local liquor, is added. After filling into casings, the resulting sausages are again dried in the sun or smoked slowly.[1][2]
It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. Slices may be simply boiled with onion and vinegar.[citation needed]
According to tradition, they are prepared in the dry season around December–March and consumed in greater quantities during the monsoon/wet season, when fish is scarce.[citation needed]
Consumption
[edit]Goa sausage is a versatile food, being sold everywhere from street food carts to high end restaurants, being used in sandwiches, stews, fillings in breads, soups, or eaten alone as a side with rice.
Choris-Pão or sausage buns are the most common forms of snacks. Choris-Pão has the sausages chopped (sometimes with onions and a dash of curry) and placed inside a Poi or the local bun, a chewier form of the western Indian Pav, and is a popular fast food sold by vendors during religious fairs or in cafés. It is a signature snack bought and eaten during the Feast of Saint Francis Xavier at Old Goa. Sausage buns are more modern, having the choris-a baked into a bun and are available at most cafés and restaurants.[3]
In the form of a fusion food, minced sausages are also stuffed and fried between the layers of parathas and naans. They are frequently seen on restaurant menus in Goa despite neither flat bread being endemic to the region.
The sausages are also crumbled or cut and added to curries, stews, chilly fry (a sautée of vegetables and meat, usually beef), and pulão or pulav for flavour and animal protein in Goan households.
See also
[edit]References
[edit]
- ^ a b Sanghvi, Vir (14 February 2015). "Goa's pork sausages have much in common with the chorizos of Spain". Hindustan Times. Retrieved 2020-08-14.
- ^ a b Sharma, Nik (25 July 2018). "A Brown Kitchen: Prawn and Chorizo Pulao". San Francisco Chronicle. Retrieved 2020-08-16.
- ^ "Goan Food: Choris Pao: Street Food India The Culinary Gene". TCG | Recipes| Modular Kitchen | Indian Food | Healthy Diet. 2021-03-01. Retrieved 2022-08-30.