Cubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.
What makes it goan sausage
Diced pork and fat, not minced.
A masala of dried chilli, garlic and spice in vinegar, left to cure.
Linked, sun-dried and often smoked.
Where it comes from
A Goan cousin of the Portuguese chouriço, made for the monsoon, when fishing stopped: pork marinated for days in a vinegar masala, stuffed and hung to dry. Strings of it are sold at Mapusa's market and across the Catholic villages.
It's fried with onion, potato or rice, and choris pão — sausage in a soft Goan bread roll — is a favourite snack.