Goan Chorizo Fry
Recipes with Goan Chorizo
The simplest Goan chorizo preparation: sausage sliced or crumbled, fried with onions until the edges char and the fat pools around everything. Served as a side dish with rice or as a filling for poi. Found in every Goan Catholic home and on the menus of local bars alongside a cold Kingfisher. Three ingredients, ten minutes.
Prep Time
2 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 200g Goan chorizo, sliced into 5mm rounds (or casings removed and crumbled)
- 1 large onion, sliced into half-rings
- 1 tsp apple cider vinegar or palm vinegar (optional, to sharpen)
- Salt to taste
Steps
Put the chorizo into a cold dry pan. Set over medium heat and cook for 4-5 minutes, turning the slices occasionally. The fat renders out slowly and the edges start to brown.
Add the sliced onion to the pan. Fry in the rendered chorizo fat for 4-5 minutes until the onion is soft with some charred edges.
If using vinegar, add it now and stir. Let it sizzle off for 30 seconds. Taste and add salt only if needed. Serve hot with steamed rice, poi, or as part of a larger Goan spread.
Tips
The vinegar is optional but it brightens the dish and recalls the curing liquid the sausage was made with. Some Goan cooks add a pinch of sugar to balance the acidity. Do not crowd the pan: the chorizo needs direct contact with the hot surface to char properly.