Week 8 of 52 Weeks of Food


I’m a big fan of the spicy Goan sausage. The punchy flavours of vinegar and hot red spices are not for the faint of heart or gut. But I love it and have enjoyed it in different shapes and forms; sausage pilaf/pulao, sausage curry, sausage bread, etc.

This recipe was a little bit of an invention, inspired by many different recipes, some traditional Goan and some chorizo mashups.

We paired the dish with pan toasted bread, but a soft bread like pav or pita will also work great.


Goan sausage/Chorizo: 250 gram pack, take the sausage out of the skin and crumble

Onions – 1 medium, chopped fine

Garlic: 1 tsp, chopped fine

Tomato: 1 cup, chopped fine

Baby potato: 250 grams, boiled and halfed, skin on or off (Regular potato will also work)

Tomato chilli ketchup: 2 tbsps (regular ketchup is good too)

Oil: 1 tbsp


Saute the onion and garlic in the oil.

Add the tomato and cook till the tomato completely softens.

Add the sausage and mix well.

Add the tomato ketchup. I added this for a hint of sweetness against the strong sour and spicy flavour of the sausage.

Put the potatoes in and mix well so that the potatoes and absorb that yummy sausage flavour. The potato makes the dish heartier and also works to temper the strong chorizo spices.

Cook for another 10 minutes.

Garnish as desired.

Serve hot with bread and a salad for freshness.

This was breakfast for us, but it also makes a great side dish for a meal.

Eat up!

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