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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is made of diced pork, pork fat, and a heavy blend of spices including dried chilies, garlic, ginger, and turmeric, all cured in Toddy vinegar.
Yes, while it is cured and smoked, it is generally considered raw-cured and must be boiled or fried before consumption.
In the refrigerator, it lasts 2-3 months. In the freezer, it can last up to 6 months. Traditionally cured versions can last weeks at room temperature in dry climates.
Spanish Chorizo is the closest substitute, though you should add extra vinegar and red chili flakes to mimic the Goan tang and heat.
Traditionally, yes. It is made with meat, spices, and vinegar. However, always check labels on commercial brands for any wheat-based fillers.
Cut the links, remove the twine, and peel off the casing if you prefer a loose meat texture, or cook whole if making a stew.
Popular dishes include Choriz Pao (sausage bread), Chorizo Pulao, and sausage chili fry with potatoes and onions.
The distinct sourness comes from the use of Toddy vinegar (fermented coconut sap vinegar) used during the curing process.
While the natural casings are technically edible, they are often tough and tied with nylon or jute string which must be removed.
goan chorizo sausage is a versatile ingredient found in cuisines around the world. With 420 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring goan chorizo sausage with step-by-step instructions.
Browse recipes →Yes, it is typically very spicy due to the high concentration of Kashmiri or local Goan red chilies used in the marinade.