Goan Pork Sausage

Ingredients:

  • 14 lbs (6.35 kg) pork*
  • 30 green chillies finely
  • 1 fresh garlic pod (sliced)
  • 1/3 cup salt
  • Box of fresh sausage casing of 18 meters (we used 3/4 of it)

For grinding masala:

  • 50 red dried chillies *
  • 5 fresh garlic pods
  • 6 inch fresh ginger
  • 7 tsp cumin seeds
  • 7 tsp turmeric powder
  • 7 tsp black pepper
  • 3 tsp cloves
  • 1/2 cup vinegar
  • 1/2 cup Feni *

Direction:

  • Cut the meat into small pieces or as per your desired size. However keep in mind it should be small enough to pass through the sausage maker tube.

  • Wash the meat and drain all water
  • Now add salt to this cut and washed meat and transfer to a strainer. Add a plate or container on top of this meat and put some heavy weight on it so that the water is drained out. Keep it for atleast 12 hrs minimum so that the meat becomes dry. Keep a heavy bottom plate beneath the strainer to collect the liquid draining out.

  • Now, spread out the meat on a big tray and keep it aside to dry further for 3- 4 hours
  • Ground the ingredients identified under the masala section and add it to the meat
  • Add the green chillies and sliced garlic

  • Mix the ground masala, green chillies and garlic thoroughly into the meat, cover it with plastic cling wrap and keep it in the frige overnight for 12-14 hours
  • Remove the sausage casing and gently wash it in water removing all salt

  • Now prepare the sausage mould and add little oil on the inside of the mould and attach the casing on the outside tube of the sausage mould

  • Add the meat into this mould and gently press down to fill the sausage casing with the marinated meat. Let all air go out through the casing and once you see the meat coming from this nozzle you can then tie the loose ends.
  • You can also tie the sausage at an interval of 6 or 12 inches or as you desire with a cotton thread.

  • Now let the dehydrator warm up at 170 degrees.
  • Lightly grease the dehydrator tray and put the sausage on it and keep it in the dehydrator mode at 170 degrees for 2 hrs. We used all 3 layers. However, the top layers dehydrates faster – so remove the top layer and move the lower layer to the top and keep rotating till all the sausages are dehydrated.
  • The end results should look as shown in the picture below – not too dry and not moist.
  • Once all sausages are dehydrated, you can place them in sealed airtight bags and place in the freezer. It will last for a year.

Enjoy with Feni and ladhi pav

You can also watch our YouTube video for detailed video presentation below @https://youtu.be/EI_pwfysCcA

Notes **

  • Generally people use pork belly due to its high fat content, however we tried a different piece i.e. boneless pork butt shoulder with fat content.
  • It should be a mix of bedki or chinese red hot pepper (as both are hot) and kashmiri or paprika (for mild spice but high red colour). We used 13 Kashmiri chillies due to shortage in our house and combined it with Chinese red hot pepper for the balanced quantity. The goal is to have desired hot spice as well as red colour.
  • If you don’t have Feni then you can use any whiskey such as Jack Daniel, Black label, etc.
  • We first grounded the dry spices in the food processor as we have small ninja grinder. So it becomes easier for us to grind later in the ninja. If you have an indian mixer, then you can put all the ingredients directly into it and grind it fine.

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