CHORIS MAAS / SAUSAGE IN A BOTTLE/ GOAN SAUSAGEMEAT

Ingredients:

1 Kg Boneless Pork meat

2 ½ tablespoon Kosher Salt or Sea salt

Masala to Grind:

20 Kashmiri chilies

35-40gms garlic

10gms Ginger

1 ¼ teaspoon cumin

1 teaspoon turmeric

12-14 cloves

2” cinnamon stick

24-26 Peppercorns (18-20 if you like mild)

120 ml Goan vinegar

Other Ingredients if required:

Sausage Casing (fresh or dry)

 

Pre-Preparation:

1. Wash, clean and cut the meat into slices about 1 cm thick with skin.

2. Apply 1 ½ tablespoon salt to the meat pieces.

3. Take a stainless steel or plastic perforated tray or perforated basket and line it up with the cut pieces.

4. Put a tray on top of the meat pieces and add weight on top.

5. Keep this into a big bowl so that all the drained liquid is caught in it (Like a drip tray).

6. Discard the liquid every 10-12 hrs.

7. Place this in the refrigerator or if the weather is cool you can keep it on your counter top.

8. Every 10 to 12 hrs turn the meat and add (sprinkle) ⅓ tablespoon of salt and repeat the process for 2 days (keeping the weight).

9. After 2 days remove the meat and wipe it dry.

10. Trim of the skin and cut the meat into small pieces (discard the skin or use it to make kathichim Cheuris).

11. Take a large tray line it up with Kitchen paper towel and put the meat pieces on it.

12. Now you can either keep this in the sun for 3hrs or just dry then with paper towel.

Preparation:

1. Add the meat pieces into a large glass bowl or a deep nonstick pan.

2. Grind the ingredients mentioned under “Masala to Grind” coarsely.

3. The masala should be like a semi dry paste and not too wet.

4. Now with your figures mix the meat with the Choris masala for a nice 10 minutes (Massage the meat with the masala).

5. Cover and let it marinate for 2 days either in the refrigerator or on counter top if the weather permits (Cool). Then after bottling let it mature for 3-4 days more.

7. This can further be filled into sausage casing to form sausages / Goan Chorizo.

8. I will be bottling my Chorisachem maas and using as required after a week.

9. You can use your Sausagemeat to make Choris pulao, Chilli fry, Feijoda, Cheuris Pao or as stuffing in Squids etc… the options are endless.

10. Serve as desired and enjoy your “Sausage in a Bottle”.

Enjoy life, it’s delicious.

Note:

*** The pork skin can be cut into small pieces then marinates in the same masala to make kathichim Cheuris.

***While cutting the meat you can choose how much fat you need in your Choris and trim accordingly at step 10 of Pre-Preparation.