Wednesday, 26 February 2014

#12 Goan Sausage Chili Fry

We were recently in Goa for a long awaited holiday. The sand, the water and the sun were absolute bliss. Though what people often tend to forget about is Goan cuisine. It has so many influences and the flavors are completely different from other parts of India. It's just been a few days since we got back, but the trip is already fading away. Luckily, we brought something back from Goa that can bring back that moment of bliss for a while - goan sausages (chorico).

We were doing some grocery shopping on our last day in Goa, when I saw a packet of interesting looking sausages on one of the shelves. They simply said 'Goan Sausages' on the packet. Intrigued, I asked Varun if we should pick them up; for Rs250 it was worth the risk. We went back to our hotel and were wondering how exactly you eat them. By asking around, we understood that you have to remove the sausage meat from the casing and cook it. We also managed to get a chili fry recipe from one of the locals. Now, considering we have never eaten this before, we're not sure exactly how 'authentic' the recipe is; but it sure is delicious!!

The sausage chili fry is quite tangy and spicy with a rounded, smoky flavor. It is generally served with pau, but we decided to serve it with hot dosas.

Unfortunately, we only bought one packet :( So, if anyone is coming to Ahmedabad from Goa then please call me!

You will need some goan sausages, potatoes, onions and chilies for this recipe.

Remove the sausage meat from the casing and chop into rather small pieces. Fry in a pan on a medium heat (don't add any oil). These sausages are essentially small pieces of pork mixed with a whole lot of vinegar and spices. They are then smoked before being dried for a couple of days. As the sausage meat is rather fatty, you don't need to add any oil at all!

Fry the sausage meat till the fat releases.

Add the diced onions and stir about. Also, if you feel that your sausages aren't spicy enough you can add some chili now. We added about 1/2tsp of red chili flakes.

Fry the onions with the sausage meat on a medium heat till the onions are translucent.

Add diced potatoes and a splash of water. Cover and cook till the potatoes are soft and cooked through. You may need to add some salt, but this will depend on the intensity of the sausages.

Serves 4


  • 250g Goan Sausage (chorico)
  • 2 Medium Onions, finely diced
  • 1 Large Potato, finely diced
  • Red Chili Powder
  • Salt
Remove the sausage meat from the casing and fry on a medium heat till the fat releases.

Add the onions and chili (if using) and fry till the onions are translucent.

Add the potatoes and water and cover. Cook on a low heat till the potatoes are soft and cooked through.

Taste and add salt accordingly.

Serve hot with bread/dosas/rotis.

1 comment:

  1. No goan sausage is complete without some grit from the beach