Entree: India – Goa – Chouris Pao (Goan spiced pork sausage sautéed with onions and chilies and served hot in soft pao rolls)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 oz (225 g) chouris (Goan spiced pork sausage), casings removed or thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, approx. 6 oz (170 g), thinly sliced
- 2 green chilies, approx. 10 g, thinly sliced (adjust to taste)
- 2 cloves (about 6 g) garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) sugar
- Salt to taste (about 1/4 tsp or 1.5 g, adjust)
- 8 pao rolls (pav), about 12 oz (340 g) total
- 1 small tomato, approx. 3 oz (85 g), finely chopped (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. If using whole chouris links, remove casings and crumble or slice thinly; if sliced already, proceed. Add the chouris and sauté for 5–7 minutes until browned and fragrant. Transfer chouris to a plate, leaving rendered fat in the pan.
2. Add remaining 1 tbsp (15 ml) oil and 2 tbsp (28 g) butter to the pan. Add sliced onion and cook over medium heat until soft and beginning to caramelize, about 6–8 minutes.
3. Stir in minced garlic and sliced green chilies and cook for 1 minute. Return the chouris to the pan and mix thoroughly.
4. Sprinkle in turmeric, ground cumin, sugar, and salt. Add white vinegar and chopped tomato if using; cook for another 3–4 minutes until flavors meld and the mixture is slightly saucy but not wet. Taste and adjust seasoning.
5. Meanwhile, split the pao rolls and lightly butter the cut sides. Toast the rolls in a separate skillet or under a broiler until golden.
6. Pile the hot chouris mixture into toasted pao rolls, garnish with chopped cilantro, and serve immediately with lime wedges for squeezing over the filling.