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The Goa sausage or Choris is a typical reflection of Indo-Portuguese cuisine from Goa, which once were part of Portuguese India. It is based on the Chouriço sausage, introduced from Portugal. [ 1 ] [ 2 ] The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol ...
Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected ...
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation ...
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Goan Catholic cuisine has distinct Portuguese influence as can be seen in Sorpotel, a pork dish often served with Sannas (steamed rice cakes) as the main dish at wedding dinners and Christmas dinner, while Pão com Chouriço (bread with Goan pork sausage), Chouriço Pulão (Goan pork sausage pilaf), Vindalho, Aad Maas , Assado de Leitão or ...
In present days, the unavailability or ban of toddy in certain places, the difficult and lengthy process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only. Sometimes, the dish is completely substituted by idlis, made of white rice and yeast-based batter.
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