• 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)


  1. Cut pork into 1-1 ½cm cubes.
  2. 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.
  3. Let the meat stand for at least 24 hours, stirring every 2 hours and draining any excess water.
  4. After 24 hours, remove any excess water and dry the meat with paper towel.
  5. 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.
  6. 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.
  7. When the filling is ready, soak the dried intestines in water, once soft they are ready to stuff.
  8. 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).
  9. Repeat the drying process again, this can take approx. 2-3 days.
  10. Keep sausages in fridge and use as and when required.
  11. 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.