Goan Pork Sausage

Ingredients

• 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
• ¼ pound pork fat or lard
• 6 whole dried red chilies
• 1 teaspoon black peppercorns
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• 4 whole cloves
• 3 whole green cardamom pods
• 1 piece fresh ginger, 1-inch piece, roughly chopped
• 5 cloves garlic cloves
• 3 tablespoons white vinegar
• ¼ cup unsweetened desiccated coconut
• 1.5 teaspoons kosher salt
• 1 package natural pork casings (optional, for stuffing)
• 2 tablespoons vegetable oil, for cooking

Instructions

1. 1

   Remove the stems and seeds from 6 dried red chilies. In a small, dry skillet over medium heat, toast the chilies along with 1 teaspoon of black peppercorns, 0.5 teaspoon of cumin seeds, 0.5 teaspoon of coriander seeds, 4 whole cloves, and 3 green cardamom pods for 2–3 minutes, stirring frequently. You'll smell a warm, toasted aroma building—this releases the essential oils. Transfer to a small bowl and let cool for 2 minutes.

2. 2

   Grind the cooled spices to a fine powder using a spice grinder or mortar and pestle. Set aside.

3. 3

   Peel and roughly chop 5 garlic cloves. Peel a 1-inch piece of fresh ginger and roughly chop it. Place both in a small food processor with 3 tablespoons of white vinegar and pulse until a coarse paste forms.

4. 4

   Cut 0.25 pound of pork fat (or lard) into 0.25-inch pieces and freeze for 15 minutes—this keeps the fat cold so it distributes evenly throughout the meat and doesn't smear during grinding.

5. 5

   Set up a meat grinder with the fine-grinding plate. Place the grinding bowl and blade in the freezer for 10 minutes—cold equipment keeps the pork from warming up and becoming mushy.

6. 6

   Working in batches, feed the 1.5 pounds of pork shoulder cubes and the chilled pork fat into the grinder, alternating between them to distribute the fat evenly. Collect the ground meat in a chilled bowl.

7. 7

   Add the ground spice powder, the ginger-garlic-vinegar paste, 0.25 cup of unsweetened desiccated coconut, and 1.5 teaspoons of kosher salt to the ground meat. Using your hands (work quickly so the meat doesn't warm), fold and knead the mixture gently for 2–3 minutes until everything is evenly distributed. The texture should be sticky but hold together—this indicates good fat incorporation.

8. 8

   If using casings: Soak 1 package of natural pork casings in warm water for 30 minutes to soften. Mount a sausage stuffer onto your grinder or use a stand-mixer attachment, and stuff the mixture into the casings, twisting at 4-inch intervals to form links. If not using casings: Form the mixture into 8 small patties, about 2 inches in diameter and 0.75 inches thick.

9. 9

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Arrange the sausages (or patties) in a single layer without crowding—you may need to work in batches. Cook undisturbed for 4–5 minutes until the undersides develop a deep golden-brown crust, then turn and cook for another 4–5 minutes. You should hear a steady, moderate sizzle; if it's very quiet, increase heat slightly; if it pops aggressively, lower heat by one notch.

10. 10

    Continue turning and cooking the sausages until the internal temperature reaches 160°F when measured with an instant-read thermometer inserted into the thickest part—this takes about 12–15 minutes total. The external color should be deep mahogany brown.

11. 11

    Transfer the cooked sausages to a plate and rest for 3–4 minutes—the carryover heat will set the juices. Serve hot alongside steamed rice, with a squeeze of fresh lime juice and a scattering of fresh cilantro if desired.

Tools you’ll need

• small dry skillet
• spice grinder or mortar and pestle
• small food processor
• meat grinder with fine-grinding plate
• sausage stuffer (optional)
• instant-read thermometer
• large skillet
• kitchen scale (recommended)

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