Goan Pork Sausage Curry

Goan pork sausage curry is a spicy, tangy curry and is best eaten with boiled rice. I first had Goan sausages in Bangalore. It was given to us by my cousin. My dad didn’t know what to do with it. So he ended up frying up these sausages. Let me tell you the minute we took the first bite we were like “Its so sour!” It tasted like a pickle! We ended up having it as a pickle for all our lunches and dinners. After I got married, my mother-in-law prepared this goan sausage curry. I was surprised by the way it tasted! It tastes absolutely like the pork curry we usually make at home. It was then I learnt the proper way of cooking these goan sausages.

Goan sausage is an Indo-Portuguese cuisine from Goa, Daman and Diu, which were once part of the Portuguese State of India. It is made up of Pork, vinegar, and spices.

How to prepare Goan Sausages:

The Goan Sausages are enclosed in casings which need to be removed when cooking. Like how I did below.

Goan pork Sausage curry

Preparation time:15 min

Cooking time:30 min

Total Time: 45 min

Yield: 8 servings


  • 1kg goan pork sausage
  • 3-4 cloves
  • 1 stick cinnamon
  • 2 cardamom
  • 1 bay leaf
  • 4 onions, chopped
  • 3 potatoes, chopped
  • 10-12 cloves of garlic
  • 1-inch ginger, chopped
  • 1 green chilli, chopped
  • 1 tbsp bafat powder
  • 2 cups of water
  • salt to taste
  • 1-2 tbsp vinegar


  1. Firstly remove the casings from the sausages and put the meat in a separate bowl.
  2. In a pot, on medium-low flame, add the sausages, onions, garlic, ginger, cloves, cinnamon, cardamom, potatoes, chilli, bafat powder, and water. Mix everything well. Cover the pot with a lid.
  3. Once the potatoes are cooked, check for salt and vinegar. I added vinegar as the potatoes absorb most of the salt and vinegar from the sausages. Continue to cook on low flame till the meat is fully cooked and the oil floats on the top of the gravy.
  4. Serve with pav or boiled rice.

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