Goan Sausage with Basmati Rice
Made by: Beth
I don’t love this dish. But my husband does. And so do the folks at Naked. I cook it because I love to see their red faces when they eat it. It’s extremely spicy! This dish comes from the Indo-Portuguese cuisine of Goa, Daman and Diu, which were once part of the Portuguese State of India.
Recipe
GOAN SAUSAGE WITH BASMATI RICE
Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes (sausage), 20 minutes (rice)
Total time: 1 hour 25 minutes
Ingredients
3 pounds Goan sausages (cut 2 inches long)
1½ pounds onion, finely chopped
25–30 cherry tomatoes
4 cups basmati rice
Coriander (cilantro) for garnish
Salt to taste
Directions
In a pot, combine the sausage, 1¼ cups of chopped onion, cherry tomatoes and 1 cup of water.
Over medium heat, bring to a boil for about 5 minutes. Lower heat, cover and simmer for about 30 minutes or until meat is tender, stirring occasionally. (Add more water if necessary until the sausage is cooked. You’ll need about 3 cups of broth remaining after the sausage is cooked.)
Remove the sausage and set aside.
Rinse the rice and put in a rice cooker.
Add the sausage broth and add water until the liquid totals 5 cups (e.g., 2 cups of broth would require 3 more cups of water).
Add a few sausages and the remaining onions to the rice.
Cook the rice for about 15 minutes.
While the rice is cooking, put the remaining sausage in a frying pan and fry until most of the liquid evaporates.
Serve the sausage over the rice, with coriander garnish.
Beverage pairing
A cool, refreshing mango lassi.
Sausage party:
Goan sausage is sometimes hard to come by in Canada. You might need to seek out specialty food stores or substitute chorizo sausage.