When you think of Goa or about going on a vacation to Goa, the first thought that comes to one’s mind besides the sand & the surf on the beaches, is “Goan Sausages.” I feel the person who invented Goan Pork Sausages was a genius!! These flavorful & spicy sausages are a real blessing as they can be preserved well & used whenever you feel like. You can comfortably store them in your larder & use at short notice. They are so handy in the heavy monsoon season… you can fix a meal effortlessly within minutes & it will look like an elaborate one pot meal on your dining table! You can use it to prepare so many delicious savory dishes.
When I was a little girl & spent summer vacations in Goa, I accompanied my mum to the weekly markets… the Anjuna Market on Wednesdays, the Mapusa Market on Fridays & the Calangute Market on Saturdays. I used to look forward to the weekly market visits as I used to be amazed, excited & fascinated when I glanced through the flea section, the clay pottery section, etc. but the sausages which hung on lines would draw my attention the most.
The shopping experience is very vivid & unforgettable…food stalls selling homemade sorpotel, vindaloo,sausage pulao, sannas, balchao, popular Goan sweets, savories & curries… the haggling inspite of good bargains, vibrant & colorful sale of clothes, trinkets, straw hats, dried fish, antique furniture & crockery… the list is endless. Eventually, the sausages stole the show as the stock to be bought for consumption & for gifting to friends & neighbours in Pune would be top most priority! These markets are no longer enjoyable… now we are left only with good memories.
I remember the times when my hubby’s late grand aunt made sausages. They were sooooo… finger licking good. They were so perfect… They had the right amount of spices, good flavor, rich color & the meat was soft. My home would fill up with the wonderful aroma. Those were the days when I would eat only sausages but just a very small portion.
On my previous vacation in South Goa, I bought these wonderful homemade sausages in Loutolim. I was not happy with the popular branded sausages which are easily available & I wanted authentic homemade ones. On request, Fatu, our good neighbor helped me get these fresh, juicy homemade sausages which had the right amount of spice.
I am not fond of pork or sausages. I have not been eating pork & its products for several years now. I cook without tasting as I have a good sense of smell & the right judgement. My hubby & sons wonder how I am able to prepare it the way they like it. But I made a beginning today!!! I just couldn’t resist the aroma of this superb Goan Sausage Pulao, I prepared today. Oh boy! I am so very happy I not only tasted but had two helpings of this pulao… These Goan Sausages had the right amount of spice so I added garlic just because I love the flavor of garlic. I did not feel the need to add chicken cubes or fresh chicken stock as I normally do when I use branded commercial Goan Sausages as I wanted it to be authentic in taste & flavor.
Today’s recipe is dedicated to my hubby’s late grand aunt who was a simple person but had a great hand in cooking & baking. In all simplicity, she cooked & baked with love & with the brightest smile. She had immense cooking skills, was innovative & proud of being a traditional Goan. She used traditional utentils, clay stove & wood. She was truly par excellence! This is a humble tribute to her love for cooking & baking even though I was not fortunate to taste much of it…
This pulao is a must at special occasions & great on Sundays when you want to relax & spend minimum time in your kitchen & enjoy your week end. Do try out this amazing goan pork sausage pulao… Enjoy!
- 200 gms. Basmati Rice
- 30 beads homemade or good quality Goan Sausages
- 2 med. Onions( peeled & sliced)
- 2 med. Red Tomatoes (sliced)
- 8 cloves Garlic (lightly crushed & finely chopped)
- 3 Green Chillies (slit)
- 1 tsp. Turmeric pwd.
- 1 tbsp. fresh Coriander Leaves
- 2 tbsps. Vegetable Oil
- A pinch of Sugar
- Salt to taste
- Water as required
Whole Spices (Garam Masala)
- 5 Cloves
- 5 Peppercorns
- 2 inch piece Cinnamon Stick
- 2 Green Cardamom & 1 Black Cardamom (slightly crushed)
- 2 Bay Leaves
- ½ tsp. Shahi Jeera
Some fried onions & fresh Coriander Leaves (chopped)
Pick, clean & wash the basmati rice till the water runs clear. Drain completely & keep aside to soak for about 15 to 20 mins.
Cut the strings & split open the casing of the sausage beads & transfer the sausage meat in a bowl to be used later.
Heat oil in the pressure cooker body. When hot, slide in the whole spices. Let is crackle & splutter.
Add the finely chopped garlic, slit green chillies, turmeric pwd. & sauté for a few seconds till it releases its aroma.
Now add the sliced onions & sauté till lightly brown.
Add in the sliced tomatoes & cook till tomatoes are soft.
Toss in the reserved sausage meat & fry on low heat till the sausages release its fat & you get a good aroma.
Add in the soaked rice & sauté gently till the rice is well fried, looks glossy & grains separate quite easily.
Add sufficient water or about an inch above the rice level. Do not add too much water or the pulao will turn too soft.
Add a pinch of sugar, coriander leaves & salt to taste.
Stir gently till the salt dissolves completely & uniformly.
Fix the cooker lid & the whistle. Cook up to quick 2 whistles.
Release steam immediately & completely. Open the lid & let the pulao rest for about 10 mins. to allow the flavors to meld.
Gently & lightly toss the Goan Sausage Pulao with a fork making sure the grains of rice do not break.
Garnish with fried onions or chopped coriander leaves & serve hot.