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Goan Sausage - Choriz

3.83 from 17 votes


Meat & Marinade

  • 6 kgs 13.22 lbs Beef Brisket
  • 1.5 tsps Turmeric
  • 1/2 cup Vinegar
  • Salt to taste
  • 12 tbsps Marinade see below
  • 1 tbsp reserved Chilli seeds

Marinade (Vindaloo masala)

  • 40 Kashmiri Chillies
  • 2 inches stick Cinnamon
  • 12 Cloves
  • 2 tsps Cumin seeds
  • 1/2 tsp black Mustard seeds
  • 20 Peppercorns
  • 1/2 cup Garlic
  • 1/2 cup Vinegar
  • Turmeric optional


  • Cut the meat and fat into small pieces but discard the silver skin
  • Add the Turmeric, Vinegar and Salt
  • Place the meat under a weight for 8-10 hours in the fridge (longer for Pork)
  • Remove and place on a tray lined with a kitchen towel and dry using a fan or the sun for 20 - 24 hrs, changing the kitchen towel as required
  • Make the marinade by soaking the chillies overnight in water reserving the seeds
  • Grind the marinade ingredients together using some of the chilli soaking liquid as required
  • After the meat has air dried, add 6 tbsps of the marinade and coat the meat
  • Let it dry for an hour and then add 4 more tbsps of the marinade
  • Let it dry again for an hour and then add to a bowl and add 2 more tbsps of the marinade, the chilli seeds and cover
  • Prepare the casings by soaking in water and then flush the insides with water as well
  • Oil the horn and put the casings through
  • Tie a knot at one end and push the meat through - when you have a link the size you want, twist the casing. You can also use kitchen thread or twine to secure this.
  • Place on a perforated tray and smoke on an elevated surface for 40 mins
  • Remove cool and bag or vacuum seal