Goan Pork Sausages Recipe | Goenchim Chorisam | Making Goan Sausages Abroad | Chorizo

I bet these don't need an introduction at all. They're the weakness of every Goan. ❤️🐷

If you've lived in Goa you didn't have to worry about what was for dinner if there weren't any leftovers from lunch. All you had to do is cycle down the road and get these from the nearest Choriskar. Dinner sorted!



You'll need:

2 1/2 kg Pork
2 Tbsp Salt or acc to preference

For the masala paste:

50 dry Kashmiri chillies
2 pods Garlic
1 3" Ginger
3-4 2" Cinnamon Sticks
2 tsp Cumin
2 tsp Turmeric powder
2 tsp Peppercorns
1 tsp Cloves
White ( wine) vinegar to be used acc to requirement
Palm/coconut feni to be used acc to requirement


These are recipes are cooked according to the way we prefer and also within the accessibility of Ingredients and equipment available. Please check the ingredients and adjust according to your taste.


Chop the meat pieces according to the size of your filler/funnel tube because if they're too big they can get stuck while you're stuffing.

We used crushed pink himalayan salt for the meat. Since pink salt is saltier than table salt we used only 2 Tbsps.

Discard the water that squeezes out from the meat when its weighed down. I had filmed the first drain but I think I must have deleted the footage accidentally somehow 😒

The Sausage filler and casing is available on amazon. Some casings don't need to be soaked before using.

Dry the Sausages in the sun turning them over in between hours only if drying flat on a surface. If they're hanging turning isn't necessary.

Smoking is totally optional. If you smoke them, immediately seal them in portions in a zip lock bag and store.

Making Chorisam can be quite a bit of a task but the joy and the feeling in the end is indescribably satisfying. This is something every Goan should try and experience 🥰

**EDIT UPDATE**
We made a second batch using Spiced Rum as an alternative to palm feni with the ratio of Rum and Vinegar being 1:1. Still turned out amazing.

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