Goan Sausage Pao

Instructions

1. 1

   Preparation (Approx. 15 minutes)

   • Remove the casings from the Goan chorizo and crumble the meat into a bowl.
   • Finely chop the onions, ginger, and garlic. Slit the green chilies lengthwise if using.
   • Peel the potato and dice it into small, uniform 1/4-inch cubes to ensure even cooking.
2. 2

   Sauté Aromatics (Approx. 5 minutes)

   • Heat the vegetable oil in a heavy-bottomed pan or skillet over medium heat. Since Goan chorizo is fatty, you only need a small amount of oil.
   • Add the chopped onions and sauté for 3-4 minutes until they soften and become translucent.
   • Add the chopped ginger, garlic, and slit green chilies. Sauté for another minute until fragrant and the raw smell disappears.
3. 3

   Cook the Chorizo and Potatoes (Approx. 15 minutes)

   • Add the crumbled chorizo to the pan. Cook for 5-7 minutes, breaking it up with a spatula. The chorizo will brown and render its flavorful, spiced fat.
   • Stir in the diced potatoes and turmeric powder. Mix well, ensuring the potatoes are fully coated in the rendered fat and spices.
   • Pour in the hot water, stir to combine, and bring the mixture to a gentle simmer.
   • Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes. Stir occasionally to prevent sticking, until the potatoes are fork-tender and have absorbed the flavors.
4. 4

   Finishing and Assembly (Approx. 5 minutes)

   • Once the potatoes are cooked, uncover the pan. If there is excess liquid, increase the heat slightly and cook for another minute until the filling reaches a semi-dry consistency.
   • Stir in the coconut vinegar for a final touch of tanginess. Cook for one more minute.
   • Taste the filling and add salt only if necessary. Goan chorizo is typically well-salted.
   • Slit the pao rolls horizontally, leaving one side hinged. For extra texture, you can lightly toast the inside of the pao on a pan with a little butter.
   • Generously stuff each pao with the hot chorizo filling and serve immediately.