Goan Sausage and Peppers

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Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa.  I bought 5 lbs. and have been looking for recipes to use them in.  Last night I fixed a sausage and pepper stir fry, inspired by a recipe in the Goa Portuguesa Cookbook.  It was similar to the Spanish dish Chorizo with Pimentos, and was excellent with a fresh baguette

This will make 4 servings

1 lb. Goan sausages or similar, cut into coins

2 medium onions, chopped

2 large red or yellow bell peppers, cut into strips

2 cloves garlic, finely chopped

1 large tomato, chopped

1 tsp. Kashmiri chili powder

2 Tbs. tomato puree

½ tsp. sugar

2 Tbs. wine vinegar.

Heat a large skillet and fry the sausage until browned.  Remove the sausages to a plate lined with a paper towel.  Pour off any excess fat, leaving about 3 Tbs. in the skillet.  Add the onions, peppers, and garlic.  Cook covered until the peppers are soft.  Add back the sausages, and the tomato, chili, tomato puree, sugar, and vinegar.  Saute for 5 minutes and serve with good bread.


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