Friends with an unkind bent of mind on holiday in Goa have been sending me provoking
pictures of the food they are gorging on at the beach shacks and restaurants there. It’s
mainly Pork. Which has pride of place in Goan cuisine. I don’t mind the pictures. I am not
jealous of their junketing at the eating houses of Goa. I have been there and done that. Eaten every Pork delicacy when I was running wild and carefree in Goa myself. From the
traditional Vindaloo and Sorpotel. And the popular Roast and Chilli Fry. Lesser known
Pork dishes like the Assado, Girem-Mirem, Pigling Cabidela, Balchao, Torradinha,
Baffado, the Amsol, Feijodha, Indad and Rechado. All are beautifully fragrant in their separate masalas. And spicy, sweet, and sour in their individual fiery and tangy ways. I think God has been particularly kind to the Goan foodie.
But more than all these exotic offerings, what is of particular interest to me is the humble Goa Sausage. You will find it in every Goan household. And on every festive menu. To my adventurous taste buds, it is one of life’s most sinful pleasures. And best had in Goa itself.
The pedigree of the Goan pig is distinguished. There is no substitute. The few Goan
restaurants in Mumbai compulsorily serve Goa Sausage. With either Pav or Rice. But I am
unsure about the quality of their Pork. Not every restaurateur can guarantee that you won’t catch a tapeworm eating their Pork. So I cook my Goa Sausage at home. The Sausage is from cold storage in the local market. The grocer gets it from piggeries run by East Indian families living for centuries in Vasai. I am assured that the pig is white and farm-raised. Not a scavenging black pig that you see snorting in suburban gutters.
The recipe is simple. The Goa Sausage comes in a string. The real deal is known as the
Rosary Sausage. The meat is finely marbled with one-third of firm white fat attached to each Sausage. You arrange it in a coil in a pan of water filled to half an inch above Sausage level.
Peel and pop in a small onion and a generous spoonful of garlic pods. Chuck in a chopped potato and tomato. A few red chilies. Bring the pan to a brisk boil for a minute or so. Then simmer gently till the water is reduced to a quarter of an inch. Finish with a splash, no more,
of vinegar. In Goa, they sometimes add Caju Feni (simply because they can). Remove the
Sausages. They will have retained their original stature and be plump with pride and
promise. Slit them lengthwise. Take out the meat and fat from the thin casing of skin
that’s holding them together. Take a deep breath and plunge in greedily.
About Mark Manuel
The above thoughts/content has been proudly copied from the wall of Sir Mark Manuel. Being interviewing almost every role model of this country and going stronger each day. Mark Manuel is a respected Mumbai editor, writer, and columnist.
With over three decades of journalism in leading publications. This includes the Free Press Journal, Times, Dainik Bhaskar, Mid-Day, and Afternoon. He is famous for his brilliant pen interviews. He himself is a TEDx speaker.
Further
His interviews have been featured in several leading media houses. They include the Hindustan Times, Huffington Post, BBC, and Network 18. Almost every famous person has been interviewed by him in the country from Mother Teresa to Muhammad Ali. His first book is just out. It’s titled Moryaa Re! It is a crime thriller that is perhaps the country’s first police procedural. He began his career covering crime. And in a tribute to his experience and knowledge of this beat.
Several distinguished officers of the Mumbai Police and its Crime Branch collaborated with him to make this book possible. Amitabh Bachchan wrote the forward in a statement of friendship for Mark Manuel and admiration for his work.
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