If you like pork, make sure you have some Goan rosary sausage bread the next time you are in Goa. While the best, arguably, is at a little stall at a place called Agassaim in Velha, other places will have it too. They make these sausages at home, and often you will see chains of these sausages drying in the sun. The recipe for making them can be found here.
Now if you are having Goan sausages keep in mind they have a rather sharp taste. That sharpness is neutralized in the sausage bread dish by a little gravy spooned into the bread. While I love the taste of sausage bread, I cannot have these sausages served up as they are. If we can’t manage to go to our Agassaim guy, I simply pick up some sausages from a store and add them in rice to make a nice pulao.
5 Goan Rosary sausages, boiled in water, skin broken and meat taken out
2 small onions, chopped
1 tsp Ginger Garlic paste
1 Tomato chopped, or 1 tbsp Tomato puree
Salt and sugar to taste
2 cup Rice
Water to boil rice
Oil to fry
How I do it:
1. Heat oil and fry chopped onion til they begin to change colour.
2. Add ginger garlic paste, tomatoes and continue to cook.
3. To this add the sausage meat and fry for a while. It will become rather oily because the sausage will release its own oil too.
4. Add the rice and fry till it is well coated with the spices.
5. Add salt and sugar to taste. Add very little salt because the sausages are already spiced. Add water and let the rice boil.
6. Check once in a while to see if it needs any more water. The rice should boil over but not be too soft.
7. Serve hot.
* You can add a host of other things in the pulao like any other regular pulao. I would add carrots, green peas, french beans, bell peppers and dry fruits. Remember not to add too much salt because the sausages are salted and spiced anyway.