How to cook the Goan sausage

Goan sausages go well with pulao or even plain rice but they make for a tasty snack with pao. Chop the onion fine if you are making sausage rolls or sausage pao. Also, you can boil the whole string of sausages without taking off the skin but for sausage rolls or chourico pao, you will need to de-skin the sausages.

Ingredients:
¼ kg Goan sausages (I like the Homemade brand)

Onions - you can use the tiny ones if you are using them whole or use them finely chopped if you are using the sausage in chourico pao or sausage rolls.

Method:

•  Put the sausages skinned or not, in a pressue cooker with about three tbspns of water.
• When the cooker whistles, cook on simmer for 10 mins.
• After that, take off fire and let off steam.
• Add the onion and put on fire again.
• After the whistle, cook on simmer for 5 mins.

Sausage Rolls

Sausage rolls are a great snack; serve them warm and they can be really enjoyable. I tried these out some months back but simply didn't get down to blogging about how to make them. So here I am finally blogging again after several months.

How to make chourico pao

Ingredients:

1 cup warm water

4 tbspns dry milk powder

1 tbsp dry yeast

 2 tbspns sugar

1 tsp salt

2 tbspns butter

½ egg, beaten

2 ¼ cups all purpose flour/maida

Sausage filling

 

Ingredients for chourico pao

Method:

• In a mixing bowl, stir the dry milk powder in the warm water and until it dissolves.

• Add yeast, then sugar, butter, egg, salt and half the quantity of flour.

• Mix until ingredients are wet.
• Add the remaining flour, mix on low speed until ingredients are wet.
• Add remaining  flour and mix again, the dough must  be soft, not too sticky but not stiff either.
• Scrape the dough off the sides of the bowl and apply a little vegetable oil around the inside of the bowl so that it is coated.  

• Place some plastic wrap or a plastic bag over the bowl securing it with a rubber band if necessary. Leave it to rise in a warm place until the dough grows doubles in size and rises upwards in the bowl.

• Once the dough has risen sufficiently (takes about an hour or so), roll it out into a circle on a flat floured surface.

• Next cut the circle into 16 equal parts.
• Place the sausage filling at the broad end of each of the triangular portions and roll towards the thinner end. I’m afraid I did not get the pictures for this. But when I do the make the sausage rolls/ chourico pao again, I will add them here.

• Leave them to rise; they will almost double in size;  takes about 45 minutes.

• Bake at 200 C for 15-20 minutes or until they turn golden-brown. 
• Optional : Brush with melted butter while still hot.

• Serve warm.