Baked Penne with Chorizo and Taleggio
| penne |
11 ounces |
| carton mascarpone |
8 ounce |
| whole wheat mustard |
2 teaspoons |
| scallions |
4 thickly sliced |
| chorizo sausage |
9 ounces cut into chunks |
| diced taleggio cheese |
7 ounces |
| salt and ground black pepper |
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Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coat the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
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Goa Sausage Wraps
| olive oil |
3 tablespoons |
| cloves garlic, minced |
2 |
| medium size onion |
1 chopped |
| green bell pepper, |
1 chopped |
| chorizo |
1 pound |
| cooked beans, drained; canned is fine |
2 cups |
| green chillies, chopped |
1/2 cup |
| jalapeno |
1 seeded and chopped |
| flour tortillas |
8 large |
| sour cream |
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| sliced black olives |
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Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
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Goa Sausage Carbonara
| chorizo sausage, |
1/2 pound crumbled |
| half and half |
1 cup |
| shredded Monterey Jack cheese with peppers |
2 cups |
| can chopped green chiles |
1 4 1/2 ounce |
| ground cumin |
1/2 teaspoon |
| package of spaghetti, cooked |
1 16 ounce |
Brown the sausage in a nonstick skillet over medium heat, drain well on paper towels. Set aside. Heat the half and half in a small saucepan. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately. Makes 8 servings |
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Goa Sausage Chili
| chorizo, cut into bite size cubes |
1 pound |
| olive oil |
1 tablespoon |
| sweet onion, |
1 cup chopped |
| green bell pepper |
1/2 cup seeded and chopped |
| garlic cloves |
2 minced |
| cans beans |
2 15 ounce rinsed and drained |
| cans diced tomatoes with hot peppers |
2 14 1/2 ounce undrained |
| low sodium beef broth |
1 1/2 cups or
12 ounces dark beer |
| chili powder |
1 tablespoon |
| ground cumin |
1 teaspoon |
| dried oregano, crushed |
1 teaspoon |
| dried thyme, crushed |
1/2 teaspoon |
| ground red pepper or dried red pepper flakes |
1/4 teaspoon |
| salt or to taste |
1 teaspoon |
ground pepper or to taste garnishes: sour
|
1/2 teaspoon |
| cream, chopped cilantro, sliced green onions |
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Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice. |
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Goa Sausage Pulao
| Goa Sausages |
1 Packet |
| Basmati Rice |
2 cups |
| Water |
4 cups |
| Onions |
2 , thinly sliced |
| Tomatoes |
2 medium size |
| Oil |
4 Tbsp |
| Salt |
To taste |
| Bullion (optional) |
1 Tbsp |
Method:
Heat oil and add the sliced onions, fry till transparent. Add tomatoes and fry well. Add rice, fry for 2 minutes and then add water, sausages (whole), and salt/bullion and let it cook covered on slow fire. Cook till the water is dry and the rice is soft. Cut the sausages into tiny pieces. Serve the pulao in a serving dish and garnish it with the sausage pieces. |
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Goa Sausage Pulao #2
| Goa Sausages |
1 Packet (cut into small pieces) |
| Basmati Rice |
2 cups |
| Water |
4 cups |
| Onions |
2 , thinly sliced |
| Tomatoes |
2 medium size |
| Oil |
4 Tbsp |
| Salt |
To taste |
| Bullion (optional) |
1 Tbsp |
Method:
Heat oil and add the sliced onions, fry till transparent. Add tomatoes and fry well. Add the sausage pieces and fry for 2 minutes. Add water and Bullion/Salt, cover and let it boil. Finally add the rice, cover and let it cook on slow fire till the rice is soft and water is dry. |
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Feijoada
(Pungent gravy dish of sausage & dried beans)
Ingredients:
Butter Beans
(rajma, harricot or lima beans) |
100 gm |
| Goa Spicy Sausages |
2 large or more if desired |
| Onion |
1 |
| Tomato |
1 |
Method:
Wash the beans, boil and keep aside. Slice the onion and tomato finely and fry in a little pork fat or oil till onion turns brown. Remove the skin from the sausages and fry the meat together with onion and tomato for a while, then add the beans, fry a little and add a cup of warm water. Salt may be added if necessary.
Allow to cook on slow fire for a few minutes till the gravy is quite thick. The taste of feijoada depends on the quality of the sausages, which should be spicy enough. |
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Goa Sausage in Gravy
Ingredients:
| Goa sausage |
1 lb |
| large onions |
2, diced |
| large potatoes |
2, diced |
| Vinegar to taste |
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| water |
1 cup |
Method:
Add all above ingredients and cook on medium temperature till the potatoes are done and the water is reduced to one third. Garnish with coriander. Serve hot with rice or crusty bread. |
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Goa Sausage Variations
A versatile product can suit the international palate. Recommended to use the basic recipe of Goa sausage in gravy or dry form:
- Mexican Tamale
- Chinese Pao/Dimsums
- South Indian Uttapams/Dosas
- Savory Strudel
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