Ingredients

2 ½ kg belly pork with fat but no skin

6 tbsp salt

2 tbsp turmeric powder

 

5 tbsp Goan Red Masala for meat:

Or grind the following Masala ingredients to a paste in vinegar

90g dry hot red chilies

1 tsp mustard seeds

1tsp ground black peppercorns

1 tsp sugar

Vinegar to mix

4-inch ginger– cut fine

110g garlic – cut fine

½ tsp ground clove powder

½ tsp ground cinnamon

 

2” ball of Tamarind soaked in vinegar press through a sieve and extract the pulp.

3 shot glasses Goan Coconut Feni, or Brandy

Cooking Steps

  1. Day 1. Cut the belly pork into approx 1 cm cubes. Rub 2 tbsp of salt into the meat. Place the pork in a large colander, cover with a plate and place a 5 kg (or more) weight on top. Place the colander in a bowl and leave the meat to drain for 12 hrs or overnight.
  2. Day 2. The next day drain away any water collected in the bottom of the bowl and repeat the process.  Add more salt to the meat, replace the plate and weight and let the meat drain for another day. 
  3. Day 3, Mop up any excess water on the meat with a paper towel. Add the juice of 1 lemon, mix and then rub in the pounded ginger/garlic paste and turmeric powder. Mix well.  Spread the meat out to air dry on a large tray or plastic sheet for another day.
  4. Day 4. Grind the masala ingredients in 2 cups of vinegar: 90g dried red chilies (hot), 1 tsp mustard seeds, 1 tsp ground black pepper and 1 tsp sugar or use 5 tbsp of prepared Goan red masala: 
  1. Rub in the masala paste into the meat using your hands to ensure that the spice mixture is spread evenly and penetrates the meat
  2. Stir in 2-3 shot glasses of Goan Coconut feni (or use brandy or tequila as a substitute). Finally, add the extracted tamarind pulp to (discard all the seeds and fibre) and mix well.
  3. Leave the meat to marinate for a day or two before stuffing the sausage meat into casings and leave to air dry for a few days preferably in the sun or in a smoker.
  4. Split the sausages into 450g batches and freeze on a tray before packing in Ziplock bags and storing in the freezer.
  5. Alternatively, the sausage meat can be stored in a sterilized glass jar for up to 3 months. Pour a layer of the masala-vinegar mixture on top ensuring it forms a 2.5cm thick layer above the meat.  Seal the jar tightly with a sterilized lid and store in the fridge.

 

Serve:  A little sausage meat can be used to flavour most Goan savoury dishes, or cooked separately with fried onions, tomatoes and potatoes.