Goa Sausage and Potatoes | A Recipe for Susegad
Picture this! It's a sweltering hot day in Goa. The dog has collapsed in the cool, dark shade of a spreading cashew tree. You're sitting on the balcão, thankful for the creaking fan whirling slowly above you. The shimmering ocean punctuates the row of coconut trees swaying lazily in the distance. Nobody is stirring other than the odd crow complaining about the heat. But nothing bothers you because you have a glass of feni in one hand and a plate of goa sausage and potato in the other. Getting ready to enjoy Choris Pão you think to yourself...'This is the life! Total susegad!'
RECIPE : Goa Sausage with Onions and Potatoes
☐ 2 large red onions, chopped
☐ 1 handful of shallots/ sambhar onions, halved
☐ 3 green chilies, chopped
☐ 1 large clove of garlic, chopped
☐ 1 large potato, chopped (approximately 1 cup)
☐ 1/4 cup water
☐ Salt and vinegar to taste
1. If the goa sausages are large, chop the sausages into bits.
2. In a vessel, heat 2 tablespoons of oil. Add chopped onions and fry lightly till softened. Add green chilies, garlic and goa sausage. Mix on medium heat until the sausages start releasing their fats. Add 1/4 cup of water and shallots. Bring it to a bubble. Then cover vessel, lower flame and cook for 10-15 minutes.
3. Add the chopped potatoes, 2 tablespoons of vinegar and cover and cook until the potatoes are done. Add salt and more vinegar to taste, as needed.
Enjoy with rice, bread or pav. Sweet Hawaiian buns are a good substitute for pav. For complete susegad, don't forget a glass of feni on the side and a nap afterwards.
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