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.
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
New here? Subscribe to my free newsletters with my latest recipes!
Tried my recipe? Do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Do share a picture on Instagram and tag me @ruchikrandhap and I will feature your post in my stories!
Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!
And while you’re here, do follow me on Instagram, Pinterest, Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at email@example.com. I’d love to hear from you!
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.
- 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
- 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
- 2 tablespoon coriander leaves chopped
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
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.
Old pictures from when the post was first published (Oct 3, 2011)