- The Curesmith
Goan chorizo is one of the most interesting sausages I make, both for its flavour and for the history behind it. This Goan chorizo recipe reflects the unique culinary heritage of Goa, where Portuguese sausage-making traditions met local ingredients, local tastes, and the bold spice profile of Goan cuisine. The result is a sausage that sits between two food cultures, shaped by Portuguese influence but unmistakably Goan in flavour and character.
Part of what makes this Goan chorizo recipe so compelling is that it carries a story as well as a flavour profile. Goa’s long history as a Portuguese colony left a lasting mark on the region’s food, including the continued place of pork in Goan cooking. Over time, Portuguese sausage-making techniques blended with Indian seasoning and local culinary practice, creating a sausage that feels both historic and deeply distinctive.
I was drawn to this Goan chorizo recipe because it brings together two things I love, cured meats and Indian cuisine. The first time I came across Goan chorizo, I was immediately interested. Traditionally, it was often made as a semi-dried sausage, usually intended to be cooked rather than eaten as a fully dried product. But to me, it seemed like the flavour structure and overall makeup of the sausage would also lend themselves beautifully to dry curing.
That idea became the basis for this Goan chorizo recipe. If I want the sausage for cooking, I usually take it to around 30% weight loss. At that stage it still retains a little more moisture, but the flavour has already deepened and concentrated nicely. If I want to eat it as it is, I take it further to around 40% weight loss. That gives the sausage a firmer texture and a more focused flavour, allowing it to stand on its own as a true dry cured sausage.
This Goan chorizo recipe respects the history of the original while exploring what the sausage can become when taken further through controlled drying. The result is bold, savoury, spiced, and full of personality, a sausage rooted in Goa’s Portuguese past, shaped by Indian flavour, and developed into a dry cured favourite.
NEW TO DRY-CURED/ FERMENTED SAUSAGE MAKING?
Dry-cured and fermented sausage making is widely regarded as one of the most demanding aspects of charcuterie for curesmiths. For that reason, we generally recommend that beginners first focus on simpler whole-muscle cures, allowing them to develop a sound understanding of dry-curing principles and to refine their technique with greater confidence.
Once you are ready to begin making dry-cured and fermented sausages, we encourage you to consult our Dry-Cured Sausage Making Guide. It sets out the process step by step and is designed to help you produce successful dry-cured and fermented sausages from the very beginning.
GET THE DRY-CURED SAUSAGE MAKING GUIDE >>>
Health & Safety Disclaimer
By using any recipe on The Curesmith you automatically agree to our terms and accept that The Curesmith cannot be held liable for any illness, injury, loss or damage arising from its use. Click to read the full disclaimer.
Purpose and scope
The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.
Limitation of liability
The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.
Nitrite and cure safety
Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:
- Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
- Never exceed the stated cure amounts. Never substitute cure types without recalculating.
- Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
- Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.
Food hygiene and cross-contamination
Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.
Temperature control
Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.
Uncooked cured products
Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.
Bacon and other uncooked cured products
Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.
When in doubt, seek professional guidance
If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.
Commercial production
These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.
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the recipe
We default to 1000g pork as the base weight. All ingredient ratios are easy to read at a glance. Change the weight above to scale the recipe automatically.
| Meat & fat | ||
| Pork shoulder | 100% | 1000 g |
| Pork back fat | 20% of total mix | 200 g |
| Total mix | 1200 g | |
| Cure & salt | ||
| Sea salt (additional) | 2.0% of total mix | 21.2 g |
| Cure #2 is approximately 94% sodium chloride. This additional sea salt, combined with the salt already in the cure, brings the total to your 2.0% of total mix target. | ||
| Cure #2 | for 156 ppm | 2.95 g |
| Fermentation sugar | ||
| Dextrose | 1.0% of total mix | 12.0 g |
| Dextrose is preferred for fermented sausages as it is more predictable with starter cultures. If substituting sugar, use 60% of the dextrose weight: 7.2 g | ||
| Spice blend | ||
| Kashmiri chilli (or Ancho) | 1.83% of total mix | 22.0 g |
| Kashmiri chilli gives a deep brick-red colour and mild, earthy heat. Ancho is a suitable substitute with a slightly fruitier, smoky character. Do not substitute with generic chilli powder as the heat level and flavour profile will differ significantly. | ||
| Black pepper, ground | 0.33% of total mix | 4.0 g |
| Fresh ginger, grated | 2.17% of total mix | 26.0 g |
| Peel and finely grate the ginger before weighing. Fresh ginger is essential to this recipe — do not substitute with dried or powdered ginger as the flavour character is fundamentally different. | ||
| Garlic powder | 1.0% of total mix | 12.0 g |
| Cumin seeds, toasted | 0.17% of total mix | 2.0 g |
| Turmeric | 0.17% of total mix | 2.0 g |
| Ground cloves | 0.33% of total mix | 4.0 g |
| Cloves are extremely pungent. Weigh carefully and do not increase this amount — even a small excess will overpower the other spices. | ||
| Liquids | ||
| Lemon juice, fresh | 3.83% of total mix | 46.0 g |
| Goan vinegar (or red wine vinegar) | 5.0% of total mix | 60.0 g |
| Feni (or vodka) | 2.5% of total mix | 30.0 g |
| All liquids must be weighed in grams — do not measure by volume. Chill all liquids to below 4°C before use and add to the farce last, after all other ingredients are fully incorporated. Goan vinegar (caju vinegar) is the traditional souring agent for this sausage and gives it its characteristic tang. Red wine vinegar is a readily available substitute with a similar acidity. Feni is a Goan cashew spirit that adds a distinctive aromatic depth. Vodka is a neutral alternative. | ||
| Starter culture | ||
| Flora Italia LC | 0.13g per kg | 0.13 g |
| Distilled water (to dissolve culture) | 20g per kg | 20 g |
| Flora Italia LC dose: 0.13g per kg of pork. If you do not have a precision scale, use 1g — you cannot meaningfully overdose a starter culture. Dissolve in the distilled water shown above before adding to the meat. T-SPX is a suitable alternative if Flora Italia LC is unavailable. |
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