- 1.3kg pork meat with fat (1:2 fat to meat ratio)
- 1½/2 cloves of garlic crushed
- 250g GC Sausage Masala Paste
- 3-4 lemons
- ½ tsp – sugar
- 2 tbsp – salt
- 2 tbsp – vinegar Goa vinegar if available
- Dried pork intestine skins
- String (to tie sausages)
- Cut pork into 1-1 ½cm cubes.
- Rub salt and lemon juice into the pork and place into clean bowl, place a lid into the bowl and place a weight on the lid to apply pressure to the meat to tenderise.
- Let the meat stand for at least 24 hours, stirring every 2 hours and draining any excess water.
- After 24 hours, remove any excess water and dry the meat with paper towel.
- To the meat, add the GC Sausage Masala Paste, garlic, vinegar, sugar and stir thoroughly. Keep under sunlight or in a warm place to remove any excess liquid – cover with a mesh to protect the meat.
- Stir the meat every 2 hours. The aim is to ensure that the meat has dried and marinated well – depending on the weather, this process can take 2-3 days. The meat can be refrigerated overnight during this step.
- When the filling is ready, soak the dried intestines in water, once soft they are ready to stuff.
- Stuff the pork filling in casing, at every sausage end, twist the casing, tie with string and repeat the process until complete. (Traditional Goan Sausages usually measure between 5-8cm).
- Repeat the drying process again, this can take approx. 2-3 days.
- Keep sausages in fridge and use as and when required.
- Shallow fry or follow our GC Chorizo cooking method to prepare.
Please note, if you are not preparing the sausages once the filling is ready, transfer to a glass/plastic jar. Avoid any metal jars as they will rust due to vinegar.