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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Goan Pork Sausage (Chorizo) Pulao + Video!

October 30, 2011

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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Filed Under: All Posts, Recipes With Video, Rice, Pasta and One Pot Meals Tagged With: Goan Cuisine, Goan Sausage Pulao, Goan Sausages, Pork Sausages, Pulaos and Biryanis, Sausage Pulao

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Comments

  1. MyKitchen Flavors-BonAppetit!. says

    October 30, 2011 at 6:07 am

    Luv this Sausage Pulao.Yum yum.yet another Mouthwatering Recipe.Luv it.

    Reply
  2. Charishma says

    October 30, 2011 at 6:53 am

    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
  3. CaySera says

    October 30, 2011 at 1:46 pm

    looks yummy shireen…….must try it with last bit of my goan sausages sitting in my freezer…..:)

    Reply
  4. julie says

    October 30, 2011 at 8:49 pm

    Wow..Delicious sausage pulao..yummy!!
    Welcome back Shireen!!

    Reply
  5. Hamaree Rasoi says

    October 31, 2011 at 2:36 am

    Simply delicious looking sausage pulao.

    Deepa
    Hamaree Rasoi

    Reply
  6. Radhika says

    October 31, 2011 at 3:55 am

    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

    October 31, 2011 at 7:02 am

    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
  8. Tina says

    October 31, 2011 at 7:06 am

    its new to me..looks cute nd lovely..

    Reply
  9. Shireen Sequeira says

    October 31, 2011 at 8:28 am

    Thanks all for the lovely comments & thanks Cherie & Julie for the warm welcome 🙂

    Reply
  10. Neha says

    October 31, 2011 at 7:00 pm

    Nice and flavorful looking pulao….nice write up too…

    Reply
  11. Aarthi says

    November 1, 2011 at 4:26 am

    This looks really delicious..I should try this as soon as possible.thanks for the recipe dear..Following your blog straight away..If you have time Check out my blog too..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/
    I am having a Giveaway..
    http://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html

    Reply
  12. preethi says

    November 3, 2011 at 5:02 am

    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
  13. Shireen Sequeira says

    November 3, 2011 at 5:27 am

    Thanks Preethi, do try & let me know how it turned out 🙂

    Reply
  14. simran says

    January 19, 2012 at 1:25 pm

    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
  15. Sherman de Souza says

    January 29, 2012 at 2:11 am

    just made this! YUM YUM YUM YUM 🙂 thanks shireen 🙂

    Reply
  16. Shireen Sequeira says

    January 29, 2012 at 3:54 am

    Thanks for the feedback Sherman 🙂 Glad u liked it!!

    Reply
  17. Anonymous says

    February 15, 2012 at 7:09 am

    wow nice dish

    Reply
  18. Shilpa Shirur says

    November 12, 2012 at 10:57 pm

    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

    November 13, 2012 at 2:44 pm

    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
  20. Michelle says

    November 18, 2012 at 7:25 am

    Hi ShireeN

    Tried this recipe today for lunch. It was delicious! Just need to experiment more with the amount of water 🙂 thanks for posting!

    Reply
  21. Anonymous says

    November 29, 2012 at 2:59 pm

    how long does the sorportel masala (powdered) last

    Reply
  22. Shireen Sequeira says

    November 29, 2012 at 4:44 pm

    @ Anonymous: Any spice blend lasts longer in the fridge…for how long do u intend to keep it?

    Reply
  23. Shilpa Shirur says

    December 31, 2012 at 9:43 pm

    thanks Shireen will surely give it a try

    Reply
  24. Rani says

    January 19, 2013 at 8:21 am

    I am very fond of pork sausages. Can anyone tell me where I can find good pork sausages in Mumbai – I live in Matunga. you can send me details on [email protected] – Thank You

    Reply
  25. Shireen Sequeira says

    January 19, 2013 at 2:40 pm

    Hi Rani, I have mentioned in my post above regarding the place in Mumbai where you can find it

    Reply
  26. Sanchez Albuquerque says

    October 11, 2013 at 2:15 pm

    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
  27. Shireen Sequeira says

    October 22, 2013 at 4:14 am

    @Sanchez: Thanks so much for providing the details & contact number of the lady who sells Choriz 🙂 Thanks so much for trying & liking my recipe 🙂

    Reply
  28. Jessy Fernandes says

    September 1, 2021 at 11:54 pm

    Thanks Shireen. Instead of my usual onion potato tried this sausage pulao. Super easy and yum yum.

    Reply
    • Shireen Sequeira says

      September 13, 2021 at 9:17 am

      So happy to hear that! Thanks for the feedback Jessy!

      Reply
  29. Lyle Sequeira says

    January 8, 2022 at 8:07 pm

    Tried it and it turned out really delicious. Thank you for sharing.

    Reply
    • Shireen Sequeira says

      January 13, 2022 at 5:34 pm

      Thanks a lot for your feedback!

      Reply
  30. J Sen says

    February 13, 2022 at 8:05 pm

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

    Reply
    • Shireen Sequeira says

      February 17, 2022 at 1:33 pm

      Thanks for the great feedback! Glad you found it better than the restaurants 🙂

      Reply
  31. Priyanka says

    July 10, 2022 at 1:48 pm

    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

      July 13, 2022 at 7:26 pm

      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

    July 27, 2022 at 1:13 am

    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

      August 16, 2022 at 9:10 am

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

      Reply
  33. Salvador Xavier says

    October 2, 2022 at 11:55 am

    Amazing taste. Very quick to make too.. my sister loves it.. definitely a must try..

    Reply
    • Shireen Sequeira says

      October 4, 2022 at 5:06 pm

      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

    November 25, 2022 at 2:19 am

    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

      November 25, 2022 at 1:56 pm

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

      Reply
  35. Vimla says

    January 23, 2023 at 6:55 pm

    Easy to make and so tasty!

    Reply
    • Shireen Sequeira says

      January 24, 2023 at 10:18 am

      So glad you liked it Vimla, thank you for your feedback!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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