Spicy, tangy Goan pork sausages sautéed with onions and potatoes until rich and flavorful. This classic Goan dish is incredibly easy to make and pairs perfectly with fresh pao bread for a hearty meal.
Prep10 min
Cook25 min
Servings4
Serving size: 0.75 cup
350cal
11gprotein
24gcarbs
22g
Ingredients
250 g Goan Sausages (Also known as chouriço, do not substitute for best results)
2 medium Onion (Thinly sliced)
1 large Potato (Peeled and diced into 1/2-inch cubes)
4 clove Garlic (Finely minced)
2 piece Green Chili (Slit lengthwise)
0.25 tsp Turmeric Powder
1 tbsp Vegetable Oil (Use sparingly, as sausages release fat)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Crispy Goan Sausage Fry with soft pao - an energy-giving, perfectly spiced treat!
This goan dish is perfect for dinner. With 681.1999999999999 calories and 19.849999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Optional, for extra tanginess)
0.25 tsp Salt (Adjust to taste, sausages are already salty)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Ingredients (10 mins)
If the Goan sausages are in casings, make a slit along the length and remove the meat. Crumble it with your fingers or a fork.
Peel the potato and dice it into small, uniform 1/2-inch cubes.
Thinly slice the onions, finely mince the garlic, and slit the green chilies lengthwise.
2
Sauté Aromatics (4-5 mins)
Heat the vegetable oil in a heavy-bottomed pan or skillet over medium heat. Note: Goan sausages are fatty, so you need very little oil.
Add the sliced onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
3
Cook the Sausages (6-8 mins)
Add the minced garlic and slit green chilies to the pan. Sauté for about 30-60 seconds until the raw smell of garlic disappears.
Add the crumbled Goan sausage meat to the pan. Use a spatula to break it up further and stir-fry for 6-8 minutes. The sausage will brown and release its flavorful, spiced fat.
4
Cook the Potatoes (10-12 mins)
Add the diced potatoes and turmeric powder. Mix everything thoroughly, ensuring the potatoes are well-coated in the rendered sausage fat and spices.
Pour in 1/4 cup of water. This will help steam the potatoes. Bring the mixture to a simmer.
Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes, or until the potatoes are fork-tender. Stir once or twice in between to prevent sticking.
5
Finish and Serve (2-3 mins)
Once the potatoes are cooked, remove the lid. If there's any excess liquid, increase the heat to medium-high and cook for another minute until it evaporates, making the dish semi-dry.
Stir in the optional vinegar for an extra layer of tang. Taste the dish and add salt only if necessary, as the sausages are typically very well-seasoned.
Garnish with freshly chopped coriander leaves and serve hot.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
