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
Goan Pork Sausage/Chorizo Pulao
- 1-1/2 cups (300gm) Basmati rice
- 250gm Goan pork sausages/chorizo
- 1 capsicum de seeded & diced (I skipped this)
- 1/4 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 2 bullion/stock cubes
- 2 medium onions chopped fine
- 2 small tomatoes finely chopped
- 1 green chilli slit
- salt to taste
- 1 tbsp oil or ghee
- a dash of 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)* see note
- 1 black cardamom (I skipped this)
For garnishing (optional)
- 2 tbsp coriander leaves
- This recipe works well with minimal oil & spices, so go easy on both – the pork sausages will let out a lot of oil & spice.
- 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.
- You may add exactly double the quantity of water in the ratio of 1:2 if you are using aged rice, but I prefer to add a little less than double the quantity of water especially for this pulao where the sausages are precooked. The quantity of water used largely depends on the quality, age & type of rice used and the technique of cooking it (pressure cooking, steam cooking or on slow fire in a regular pan) – so use the method that you are comfortable with.