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.