Choriz, Anda, Bread

The family and I were in Goa a couple of weeks ago and during this time, I was constantly trolled by a friend, because I wasn’t eating a dish called Choriz Poee, basically spicy Goan sausages / chorizo with a local bread called poee. In my defence, not a single restaurant served the stuff!

Poee have pockets and are dusted with wheat bran. These above were served with chilli fried pork that Cherie ate one afternoon for lunch.

On our way to the airport for the return flight home, I found a shop selling locally made rosary sausages, which are so much nicer than those in packets. Ranging in price from INR 2.50 to INR 25 per link, the fillings in these include pork skin, fat and meat, depending on the price. We also stopped by a small bakery, trying to find some pav, and found these two cats with gorgeous eyes and permanently fluffy tails. We didn’t find any pav though. A storm had caused power issues, and that prevented them from kneading and baking. Woe is me.

Both pals had really fluffy tails and lovely eyes. You can see the leaves and branches among a great deal of destruction elsewhere, due to the storm. We were lucky our flight was only delayed by an hour or so.

Once home, fearing more merciless poking by said friend, an Andhra boy BTW, we quickly cooked them.

We bought three types of these rosary sausages/choriz. What you see is about two hundred rupees worth and was enough for our dinner plus leftovers.
  • Boiled the lot
  • Removed the meat from the casings.
  • Boiled the casings in the residual water to get every bit of fat and spice in there.
  • Reduced the residual water
  • Fried onions separately
  • Added all the sausage filling plus some potatoes to the reduced residual water. Then added the onions fried separately.
The vinegary taste reduced a bit due to boiling, and I was thankful for that. It’s the one thing I don’t like about Goan choriz. The rest of the flavours were retained and so was all the water used for boiling the stuff.

The poee I made wasn’t really poee. More like leavened (yeast), thick, whole wheat phulkas. Made it on the gas and puffed them on the naked flame. All they had in common with poees, were the pockets.

Choriz, Anda, Bread. Poor plating, I know. But we were hungry!

The lot was then put on a plate along with a chopped up omelette, sent photo to abovementioned troll/friend. Phew. :D

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.