page_title: Goan sausage
section_title: Preparation
hierarchical_section_title: Goan sausage / Preparation
caption_attribution_description: Português: Chouriço goês frito, na praia de Baga, em Goa.
context_page_description: The Goan sausage or chorise is a typical reflection of Indo-Portuguese cuisine from Goa, Daman and Diu, which once were part of the Portuguese State of India. It is based on the chorizo sausage, introduced from Portugal. It is made with pork and various other ingredients, which make it extremely spicy.
context_section_description: The Goan sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and heavily salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chili peppers, vinegar, and feni, a local liquor, is added. After filling into casings, the resulting sausages are again dried in the sun or smoked slowly.
  It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. Slices may be simply boiled with onion and vinegar.
  According to tradition, they are consumed in greater quantities during the monsoon season, when fish is scarce.
caption: Fried Goan sausage with rice
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