Quick Goan Sausage Meat | Choris Mas 

I hope 2024 has started off well for you! I wish you the best in this New Year 🤗
Today’s recipe is a quick take on the Goan Choris Mas (sausage meat). For Goan sausages, locally called Choris, pork is cured with salt for days and then mixed with spices before filling it into sausage casings; it is then smoked over time. Sausage Meat (Choris Mas) refers to the same stuffing without the casing. It usually takes days, but this recipe is easy and prepares it comparatively quickly.
Hope you try it!
Mog Asum ❤️ Let There Be Love
Ingredients:
1 kg Pork (boneless, with fat), cut into small pieces
1 teaspoon Salt
10 Kashmiri Chilies
6 Cloves
12 Black Peppercorns
/2 teaspoon Cumin Seeds
1/4 teaspoon Turmeric Powder
1” Cinnamon
1” Ginger
12 Garlic cloves
8-10 Tablespoons Goan Vinegar
3 Tablespoons Oil, for cooking
1 large Onion, sliced and halved
A little water (to rinse the mixer jar)
Salt to taste
3 to 4 teaspoons Tamarind juice
1/2 teaspoon Sugar
#ExperienceSusegad
Music Credits:
Claudia by C Alvares from the Konkani classic ‘Nirmon’. An instrumental by Tabitha Dias