I would have never imagined in my wildest dreams that Indians consume pork. I knew they ate a lot of vegetables. I knew they shied away from Holy Cows. I knew that they didn’t eat pork too. But they do! They do! They do! They do!
At least the Christian ones do. And boy was I glad to have met this one, who came bearing a packet of Indian porkies in tube form…
Through her I learned that there is this state in India, down south, that is quite similar to the Philippines. Conquered by the Portuguese for 450 years (while we had the Spaniards / Spanish for 333 years…oh, incidentally June 12 is our Independence Day!), Goa is home to quite a number of pork loving Christians, a trait perhaps passed on by the white skinned conquerors. These beloved conquerors managed to also pass on the great legacy of chorizo / sausage, which the Goans have adapted to their own palates. Hence, the Goan choriz or Goan pork sausage was born.
Radhina mentioned that their version of the chorizo was similar to the Philippine longganisa: peppered with globules of fat seasoned with vinegar and loads of garlic, and so I put it to the test as I prepared my breakfast for tomorrow morning (I don’t want to be bothered with cooking AND washing a pile of dishes at that hour).
I cooked the sausages as recommended by Radhina, which is basically how we cook our longganisa: boil in water until the fat oozes out of the casing and panfried in its own juices. But she shared an interesting twist that I just had to follow: add onions. And I did.
How I swooned as I took a bite from one of the Goan sausages. I took another bite and another bite and another bite….until I realized I finished 3 sausages. Eep! Good thing there were more left for breakfast.
These sausages were very much like my favorite Philippine savory longganisas (there are the sweeter kind, which I don’t enjoy as much) and more. Though these had more bite to it. The casings clung so tight to the sausage stuffings like a pair of leggings one size too small. The flaming red Goan pork sausages were indeed fiery, which packed a whole lot of heat and spice, making it perfect with creamy unseasoned, runny scrambled eggs, a mountain of white rice and a glass of milk (Or maybe mango lassi since I am feeling that Indian spirit in me). Why unseasoned eggs and plain white rice? Let’s just say that the unseasoned eggs and plain white rice is the blank canvass to be painted red with flavor by the Goan pork sausages. Nomz.
Ohhh I am sooo excited for breakfast already!
Thank you Radhina for introducing me to Goan pork sausages! The sausage loving me is eternally grateful 
God indeed did bless these pork sausages!
Delirious about Goan pork sausages,
Didi
