Goan Choris Pao

Instructions

1. 1

   Prepare the Ingredients (5 minutes)

   • Using a small knife, slit the casings of the Goan sausages and squeeze out the meat into a bowl. Gently crumble it with a fork or your fingers.
   • Ensure your onion, potato, and optional green chili are finely chopped. The smaller the potato dice, the faster it will cook.
2. 2

   Sauté the Onions (5 minutes)

   • Heat the vegetable oil in a heavy-bottomed pan or skillet over medium heat. Since Goan choris is fatty, you only need a little oil to start.
   • Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. If using, add the green chili and cook for another minute.
3. 3

   Cook the Choris Filling (10 minutes)

   • Add the crumbled sausage meat and diced potatoes to the pan.
   • Using a spatula, break up the sausage meat and mix everything well. Sauté for 8-10 minutes. The sausage will release its own flavorful fat, which will help cook the potatoes.
   • If the mixture seems too dry before the potatoes are tender, add a splash of water (about 60 ml), cover the pan, and cook for a few more minutes until the potatoes are soft and the water has evaporated.
   • Once cooked, the filling should be semi-dry and glistening with the rendered fat.
4. 4

   Finalize and Assemble (5 minutes)

   • Taste the filling. Goan sausages are heavily seasoned, so you may not need any salt. Add salt only if necessary.
   • For an extra tangy kick, stir in the optional coconut vinegar.
   • Take each pao and make a horizontal slit through the middle, leaving one side intact like a hinge.
   • Generously stuff the hot choris filling into each pao.
   • Serve immediately while hot for the best experience.