meat

Goan sausage

Goan chorizo

50 g1 one sausage link (about 50 g)

One link assumed ~50 g; varies by brand and style.

Nothing truly replaces Goan sausage’s fermented pork tang; chorizo is the closest.

• 
  Goan sausage or chorizo

  Use the same weight, sliced. Chorizo may be drier and spicier; add a splash of vinegar and taste for salt.

• 
  Pork with fat

  Use the same weight, chopped small, and marinate with vinegar, chilli and garlic. It needs longer cooking until tender.

• 
  Paneer

  Use the same weight as the sausage, cubed. Add late and simmer only 5 minutes so it stays soft.

• 
  Potato

  Use the same weight, parboiled and cubed. Add 10–15 minutes earlier than you would the sausage.

• 
  Raw jackfruit

  Use the same weight, pressure-cooked until tender, then add and simmer 10 minutes. It gives a meaty texture but not the sausage’s tang.

Goan Sausage Roll with Pickled Red Onion & Curry Leaf Mayo