Several weeks ago I was surprised by my friend Arwa from “La Mere Culinair“. She had organized a giveaway on her grande blog and the prices were mini Madeleine molds and a cheesecake mold. Guess what, to my surprise I won the giveaway and of course I was super thrilled. Since I received my precious DHL parcel, I have been using the molds quietly in the background and experimenting with new ideas. My Madeleine loving husband of course enjoyed every bit of the fact that I was coming up with new baked creations. So after playing around with doughs I came up with a neat savory Madeleine recipe – a spicy Goan sausage (choriz) Madeleine “set”.
Now the awesome things about these Madeleine’s is that they are mini savory spicy appetizer and they are super quick and easy to make. The recipe will come handy when you want to surprise your announced guests but you are short in time. That’s when you whip up a quick dough, mix in the sausage and bake it for exactly 9 mins in the oven. Sounds great right?
You might recall a Masala Herb post in the past where I introduced you to the Goan sausage. Here in Goa it is better known as Choriz. Yes it is kind of related to the Portuguese Chorizo, but the Goan choriz is much spicier and the making of the sausage is different. A super spicy Masala Paste is prepared with Coconut Vinegar and the pork meat pieces are cured in the masala mixture. Then the meat is packed in intestines, as are all other famous addictive tasting sausages in this world. Here a Goan market scene with local ladies selling Choriz.
Choriz is a very popular delicacy in Goa and India. Only local Goan catholic ladies know how to make the sausage and the sausage is only available in Goa. They used to exported it to the UK and US but since it is a meat product the practice has been stopped by the boarder Customs. Yet the Choriz Sausage can be stored for months without that it gets spoiled. The meat is dried and cured in the masala and the latter makes sure that it is edible for a long time, even during the wet and humid monsoon season here.
I have been receiving requests from my readers, asking if it was available in the US and other Western countries. Unfortunately I have no clue and most probably you won’t get the chance to purchase this sausage abroad. Further, I am not sure if the customs of each respective country would allow a cured packet of sausage to pass the borders. Maybe some countries are more tolerable, well it’s not that I hadn’t send choriz to Europe before, but that could be because I was lucky.
So if you know about certain boarder custom laws in a country, I d like to ask you to share it with us here. Maybe this precious unique and delicious artisan sausage could be send after all to some places in this world. It would be a pity if the Goan sausage would be forgotten in time such as other traditional foods in Goa.
- 100 grams Flour
- 4 grams Baking Powder
- pinch Salt
- pinch Pepper
- 1 Egg
- 30 milliliter Milk
- 30 grams Butter
- 1 small Onion
- 100 grams Goan Sausage (dry type with less fats)
- In a mixing bowl add the flour, Baking Powder, Salt and Pepper and mix it well. Make a well in the center and add the Egg. Melt 20 grams of the Butter in a separate bowl and add the milk to it. Pour the milk butter mixture into the big mixing bowl containing the flour and egg.
- Mix the content well. Keep aside
- Chop your Onion, keep aside. Take the sausage in your hand and remove the skin and thread. Break it into pieces with your hands first, it should crumble apart, then remove access fats (or keep it if you prefer but the dough might turn too oily) and chop it as fine as possible.
- In a hot pan add the remaining 10 grams Butter and fry the Onion and Sausage for a short while. Lots of more oily content will come out so 10 grams butter there will be far more then enough. The onions should be translucent and the sausage done when finished frying.
- Allow the onion and sausage to cool, then add to the dough and mix in well.
- Preheat your oven at 180 Celcius.
- Keep your Madeleine molds ready, you won't need to butter them since the dough will be oily enough due to the sausage. fFll in your dough and pop it into the oven @180 Celcius for 9 minutes or until the Madeleine's are finished baked.
You might like...
Latest posts by Helene Dsouza (see all)
- 30 Minutes Pan-Fried Salmon in White Wine Sauce with Tagliatelle Pasta Recipe - March 28, 2017
- Fragrant Rice Recipe with Clove – Easy Aromatic Rice Side Dish – How to make fragrant rice - March 24, 2017
- Simple Caprese Salad – Italian Tomato Mozzarella Basil Olive Oil Insalate – How to make Caprese Salad - March 23, 2017