goan kitchen

Ingredients:

• 1 kg pork with fat (boneless)
• ½ cup Salt
• 1 tsp Saltpetre
• 2 tbsps Lemon juice

For the Spice Paste (do not use water):

• 25 Dry Red Chilies
• 1 tsp Cumin Seeds
• 2 tsps Peppercorns
• 10 Cloves
• 1 tsp Turmeric
• 4" piece Cinnamon
• 40 gms Ginger
• 40 gms Garlic
• Vinegar to grind the spices
• 6 tbsps Palm feni (do not use while grinding)

 
Preparation:

Wash the pork well. Remove the skin, cut into small cubes, apply half the salt and place in the basket. Keep heavy weight on the meat for 4 hours. Drain out all the water that collects around the meat and apply the remaining salt, saltpetre and lemon juice. Keep the meat again under weight for 24-48 hours, turning the meat after 12 hours. Sprinkle a little salt before keeping weight on the meat. Drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep it in the sun for a day. Mix the meat well with the spice paste adding the fenni a little at a time. Again keep this mixture in the sun for 2 days stirring it now and then with a wooden or plastic spoon.. Cool the meat and store in an air-tight jar. This will remain for months. Using a clean dry spoon, remove just enough sausage meat that is required at a time.

Traditional method, take 2 meters of dried guts. Clean wash and dry thoroughly. Fill the sausage meat into the guts, 4 inches apart tying the space in between with strong thread. Sun dry for a couple of days.