“Choriz pau” are words that will spark the interest of anyone with even just a few drops of Goan blood in them. It is a taste sensation that we all search for and try (usually unsuccessfully) to recreate – those of us who no longer have easy access to Goa or its products that is.
Tara called these “Goan burgers”. This was our standard breakfast fare most days that we were in Goa. Goa sausage is a fiery, tangy pork sausage that probably started life off as a Portuguese chorizo (Goa was a Portuguese territory until 1961) and then became much, much spicier, hotter and tangier from the local Goan influence. It is cooked for quite a long time in a pan with some sliced red onions, a little water, a splash of vinegar and sometimes diced potato as well. We layered it onto a small bread roll (“pau”) that is very typical of the very plain bread rolls you find in Goa (another Portuguese influence) and topped it with a fried egg. Delicious.
I am planning yet another attempt to make some of these goa sausages at home. Stay tuned for the report on how well I go. I have a secret that is sure to help this time – spice mixture as mixed and ground for me in Goa by one of our old neighbours in the village where our house it. And ground with the very special goa vinegar – can it get any better? Yes, I think so. I will use some lovely free range pork and hope to get the best of both Goa and Sydney!