Simple Way to Prepare Any-night-of-the-week California Farm Goa Choris Sausages

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Perfect California Farm Goa Choris Sausages. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from California Farm Goa Choris Sausages, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Goa Choris Sausages delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Goa Choris Sausages is 10 sausages, half pound each. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Goa Choris Sausages estimated approx 8 days.

To begin with this particular recipe, we must prepare a few components. You can cook California Farm Goa Choris Sausages using 15 ingredients and 5 steps. Here is how you can achieve it.

Imagine making pork sausages that stayed fresh on Portuguese sailing ships before refrigeration, sailing back to Europe from Goa, India, half a year!

I tried making these two years ago, but had to replace too many ingredients with local substitutes, and I did not like the result. This time, with friends helping, I got a new recipe, fresh, authentic ingredients, and incredibly mild, flavorfull Deggi Mirch Kashmiri dried peppers, all on amazon.

I opened the biggest four dried pepper pods, removed and planted the seeds , waiting for them to sprout. I used four peppers per sausage to get the vibrant red color. I airdried half the sausages, cold smoked the other half, love the color, the taste and the texture. Let me know what you think.

Ingredients and spices that need to be Make ready to make California Farm Goa Choris Sausages:

1. 6 pound whole Pork shoulder, remove skin, bone, tendons, net yield 5 pounds fresh marbled meat
2. 40 dried mild Deggi Mirch Kashmiri dried red chillies, 1,000 to 2,000 Scoville pepper index
3. 1 1/2 Tbs Fine Himalayan pink seasalt, or 4 brined lemons
4. Tsp Turmeric powder
5. Cup Lemon juice or 4 brined lemons, 16 quarters
6. Pork sausage casing for ten sausages (Syracuse Casing Co)
7. 100 grams Garlic, crushed and peeled (2 whole garlic bulbs)
8. 10 crushed whole cloves
9. 100 grams Ginger powder
10. 2 tsp Cumin powder
11. 1 cup Goa Palm Feni alcohol, or mexican tequila 80 proof
12. 1 cup Portuguese Jerez de la Frontera sherry vinegar, 8 % acidity
13. 1/2 cinnamon stick, pulverized
14. Equipment: sausage stuffer, meat grinder, adjustable sieve, glass baking pan, heat sterilized stone weights (10 pounds)
15. Cost: meat $1, peppers 40 cents, spices, other 20 cents, $1.60 per sausage

Steps to make California Farm Goa Choris Sausages

1. Dry the meat by pressing the juices out. Cut meat into 1” thick slices, then 1” strips. Remove skin, bone, tendons. Weight the trimmed, wet meat, write down. Adjust the spices in this recipe if your weight differs. Put meat in sieve inside glass deep baking dish in fridge.
2. Mix meat with 1/3 cup lemon juice and 1/2 Tbs of salt, or 4 quartered and brined lemons. Put stone weights on top, drain meat juices off overnight. Then, mix meat again with 1/3 cup lemon juice, 1/2 Tbs salt, or same 4 brined lemons, press again. Drain overnight. On third day, dice meat strips to 1” squares, add 1/3 cup lemon juice, 1/2 Tbs seasalt. Press again 12 hours, or longer till meat stops draining.
3. On second day, make meat marinade in food processor: process dry spices till powder, add a cup of portuguese sherry wine or other red wine
   vinegar, run two minutes. Add cup of Tequila, run another two minutes.. Make sure dried spices are finely powdered, or they might poke holes in sausage skin when filling. Let marinade rest at room temperature overnight to integrate all flavors.
4. Mix meat with spice marinade, cover with shrinkwrap, rest 2 days on kitchen counter to start fermentation. Soak pork sausage casing overnight to remove the salt and make flexible, rinse.
5. Grind sausage filling on coarse. Stuff sausages, air dry 3 days in dark insect proof closet. Rub with olive oil. Serve fried whole with eggs for breakfast, or slice on bread or naan with ghee, or mix pieces for lunch with boiled potatoes or fry with rice and curry for dinner. Freeze left over sausages one per ziplock bag. Enjoy.

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So that's going to wrap it up for this exceptional food Easiest Way to Make Any-night-of-the-week California Farm Goa Choris Sausages. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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