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Ruchik Randhap

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Goan Pork Sausage (Chorizo) Pulao + Video!

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Hello everybody! I am back after a long break from blogging. For all those who have been wondering if I’ve vanished into thin air making reappearances only to participate in the Blog Hop Wednesdays, well, the past two weeks or so have passed by so quickly in activities that range from falling sick, recovering, packing, travelling, returning & of course handling the post travel aftershocks (piles of laundry, a dusty house & parched plants). However, I did keep my commitments of blogging at least on the alternate Wednesday but before it becomes a habit (to resurface only on Wednesdays), I thought it was high time I posted one of my recipes that have waited long enough to see the light of day.
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99% of Mangalorean Catholics love pork. The remaining 1% don’t technically exist (just kidding!) – well, they are possibly those who have given up eating it because of health reasons. However, you may be surprised to note that pork fat is said to be a form of good cholesterol. Pork was always of bad repute because its lard (fat) was considered to be unhealthy, however lard has less saturated fat, more unsaturated fat and less cholesterol than an equal amount of butter by weight
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While every Mangalorean I’ve known has loved Pork in its most popular form in Mangalore, the Dukra Maas (Bafat Style Pork), there are other delicacies too, ranging from Sorpotel, Kaleez Ankiti, Vindaloo, Indad, Pork Salad & of course the Coorgi Pork (Pandi Curry) that are some local favourites made with the meat (often fresh). However, a few pork preparations are made with Linguiça (pronounced as ‘lingis’) or Chorizo (terms used interchangeably) that are popular among the Mangalorean Catholic community as well although not everyone cooks it – only those fortunate enough to obtain it from Goa would also be the privileged ones to savour this delicacy.Pin

Linguiça or Chorizo commonly called as Goan Pork Sausages by tourists are typically sausages strung together with a thick thread and are usually sold by the kilo if you purchase them fresh off a butcher. Branded sausages however are available in packs of a quarter kilo onwards. While I used an unbranded string of sausages, some of the well known branded ones in Goa are Joao’s & Costas. In Mumbai you can find them in Jude Cold Storage in Pali, Bandra

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When I visited some relatives in Goa this May, I was technically reintroduced to the flavourful Sausage Pulao which is so simple to put together & tastes simply awesome. I adapted the recipe from Hilda’s Touch of Spice. For the sake of the pictures and also to retain a mild flavour of the rice I did not break the sausages as many people do before cooking them. My cousin suggested that the sausages be retained whole and one could always tear into them & dig in during the meal. If you cut up the sausages in advance they will crumble and become unidentifiable. For those who are unfamiliar with the Goan sausages, let me tell you that these sausages have a more crumby/coarse texture unlike regular tinned (cocktail/hot dog) sausages the texture of which is compact & can be neatly sliced.
If you have never tried cooking Goan sausages, you must know that they are the handiest kind of ingredient to be stocked in your pantry. You can prepare a simple masala of Bafat powder & loads of chopped onions & tomatoes and serve it as a simple side dish or put together a flavourful & fragrant pulao in a jiffy (may I warn you that you need to have an acquired tasted for it!) These sausages that are coarsely ground & cooked with a lot of spices are packed with flavour & spice and so you don’t need to add too many things to make the pulao. I hope you get to make this pulao & enjoy it just as much as we did. It’s the perfect Sunday meal when you are too lazy to make anything elaborate

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Chorizo Pulao | Goan Choris Sausage (Linguica) Pulao | Chorizo Rice | Sausage Rice

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Chorizo Pulao | Goan Pork Sausage Pulao

Incredibly flavourful and delicious chorizo pulao with an Indian twist. This recipe is usually made with the Goan variety of Pork sausages but you can use any other variety too.
5 from 5 votes
Print Pin Rate
Course: Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Shireen Sequeira

Ingredients

  • 1-1/2 cups Basmati rice
  • 250 gm chorizo / Goan pork sausages
  • 1 green bell pepper (capsicum) deseeded & diced
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon ginger & garlic paste
  • 1-2 bullion/stock cubes
  • 1 tablespoon lime juice
  • 2 medium onions, chopped fine
  • 2 medium tomatoes, chopped fine
  • 1 green chilli, slit
  • salt to taste
  • 3 tablespoon ghee or oil
  • 1/2 teaspoon sugar

Whole spices (garam masala)

  • 4 cloves laung
  • 4 peppercorns kalimirch
  • 1 inch cinnamon stick dalchini
  • 1 bay leaf tej patta
  • 1 star anise badiyan
  • 1 green cardamom elaichi
  • 1 black cardamom

For garnishing (optional)

  • 2 tablespoon coriander leaves chopped

Instructions

  • Wash the basmati rice 2-3 times and soak it in sufficient water for 15-20 minutes. Drain & keep aside.
  • In a heavy bottomed pan heat the ghee or oil and toss in the whole spices one by one, fry them on a slow flame.
  • Throw in the chopped onions and sauté till they turn pale. Toss in the ginger garlic paste and fry till the oil separates. Add the tomatoes and let them cook till they turn mushy.
  • Toss in the turmeric powder, slit chilli, diced capsicum, sugar and crumbled stock cube and fry well. Add the sausages and sauté them well. (I only removed the strings that bound each one together but left the skin on & gave a slit in the centre of each sausage - you may skin & cut them if you wish)
  • Add the drained rice, give it a mix and fry on a slow flame for half a minute. Pour in 3 cups of  freshly boiled water (see note) and bring it to a boil on a full flame. Check salt to taste & adjust spices if required. Add the lime juice
  • Cover the pan with a well fitting lid, place a weight on it if required to avoid the steam from escaping, reduce the flame completely & cook for 5 minutes without opening the lid. Turn off the flame, and let the pot sit undisturbed for 15 minutes. Then open the lid, fluff up the rice gently, cover & leave it to cook in its steam for a couple of minutes.
  • Garnish with chopped coriander & serve hot with a simple raitha

Notes

This recipe works well with minimal oil & spices, so go easy on both especially if you are using the Goan variety of chorizo. They are made with a lot of spices.
Goan chorizo or any other variety that is smoked will cook faster so pre-cooking is not necessary.
It is a good idea to slightly bruise (crush or open up) the cardamom as it tends to pop when it starts to sizzle in hot oil or ghee - you don't want hot oil spluttering on your face if that happens.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

Old pictures from when the post was first published (Oct 3, 2011)

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Comments

  2. Charishma says

    welcome back Shireen, i missed you….was visiting ur blog everyday hoping to see something new.I love pork…barbequed pork ribs ..my favorite..this pork sausage is something new to me…looks too good.Will ask my Ham shop guy if he has any…
    cherie

    Reply

  6. Radhika says

    Hi Shireen, I was wondering the same too and had even composed a mail to u but boom went my laptop screen. Blinking and running and now it is with the service person. That's a nice info on your regional cuisine Ya.

    Reply

  7. KELVIN CASTELINO says

    I had bought some Goan sausages and kept with me for about a week now, and I had thought of doing the usual, way of cooking with onion!
    But this recipe sounds real easy and tasty one and will surely try this today or tomorrow!

    Reply

  12. preethi says

    i love goan sausages. infect v had been to goa last month and my friend Michelle who's fm goa prpd lovely sausages.she gave me some and i prpd some sausage fry by adding some onions,green chillies and seasoned with soy and Worcestershire sauce and it came out really well.so this time i will try ur dish

    Reply

  14. simran says

    yum……….i'm so happy to read this recipe…i brought back some goan sausages this time from goa and am so thrilled to see this recipe.thank you so much for sharing.

    Reply

  18. Shilpa Shirur says

    wow looks yummy.. I love sausage pulao and goan sausage fried rice.. I still have a packet of goan sausages in my freezer which my aunt got for me when I visited India in 2010.. oh god its 2 yrs.. I cant use it now right?? ;(

    Reply

  19. Shireen Sequeira says

    Hi Shilpa, even I have used sausages that have been safe in my freezer for more than a year – but not as long as 2 years. If it has been in a deep freezer without fluctuations in electricity/power cuts I think it should be ok. I hope these have never been thawed and refrozen (in which case I cant guarantee they are safe for consumption). Since I am not an expert in frozen foods especially sausages, I think you could take a risk and cook a very small portion & hopefully you should have no untoward experiences apart from a fully satisfactory and enjoyable meal 🙂 Good luck!

    Reply

  26. Sanchez Albuquerque says

    Hi Rani, you will find the best Goan "Choriz" Sausages in Mumbai just contact this lady(Fatima 9892146679) she sell the best has i know 😀
    Shireen i tried the recipe i seriously loved it…. thanks a lot 🙂

    Reply

  30. J Sen says

    Tried this out after returning from Goa with some choriz. Better than what I had in a couple of restaurants there. Kudos!

    Reply

  31. Priyanka says

    I love your recipe….it is my go to. You used to have a note about the water to rice ratio in your old Tibar rice review post. This one doesn’t have it, i have odd cups of rice on the fire and my memory is failing me about the water

    Reply

    • Shireen Sequeira says

      Thanks a lot for the appreciation Priyanka! Well, I don’t replicate all my notes in every post. You can just follow this recipe with regards to the water unless you are using aged rice in which case you will need a little extra water

      Reply

  32. Parinita says

    Thanks so much for sharing this recipe! I’m in Scotland so I don’t have access to Goan chorizo and ended up using Spanish chorizo instead as well as shop-bought garam masala instead of using whole spices. And it’s still SO delicious! I’d love to try proper Goan sausage pulao the next time I’m in India but until then, this is one of my favourite easy recipes to make.

    Reply

    • Shireen Sequeira says

      That’s fantastic! So happy to hear positive things about this recipe! Thank you for rating the recipe too, appreciate it!

      Reply

    • Shireen Sequeira says

      Thank you so much for the wonderful feedback and the 5 star rating!! Glad to know that this pulao was such a hit at your place!

      Reply

  34. Tina S says

    By go to recipe for Goan sausages with a quick fix ! Family loves it too. I just add some potatoes if I think the sausages have extra spice, to neutralise…

    Reply

    • Shireen Sequeira says

      So happy to hear this! Thanks for the feedback Tina. We love potatoes too – sometimes I add them, the kids enjoy them

      Reply