In Goa, India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics, chouriço is made from pork marinaded in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, which is stuffed into casings.
These are enjoyed either with the local Goan Portuguese-style crusty bread, or pearl onions, or both.
They are also used, cut into chunks, as the meat ingredient in rice pilaf.
They can be raw (wet), smoked or cured through salting and air-drying.

Three kinds of chouriço are found in Goa: dry, wet, and skin.
Dry chouriço is aged in the sun for long periods (three months or more).
Wet chouriço has been aged for about a month or less.
Skin chouriço, also aged, is rare and difficult to find.
It consists primarily of minced pork skin along with some of its subcutaneous fat.
All three chouriços are made in variations such as hot, medium, and mild.
Other variations exist, depending on the size of the links, which range from 1 in (smallest) to 6 in.
Typically, the wet varieties tend to be longer than the dry ones.

Goan chorizo should be distinguished from "Goan frankfurters", which look similar to equivalents in the United States, but with a predominantly peppercorn flavor.
In Goa, India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics, chouriço is made from pork marinaded in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, which is stuffed into casings. These are enjoyed either with the local Goan Portuguese-style crusty bread, or pearl onions, or both. They are also used, cut into chunks, as the meat ingredient in rice pilaf. They can be raw (wet), smoked or cured through salting and air-drying.
Three kinds of chouriço are found in Goa: dry, wet, and skin. Dry chouriço is aged in the sun for long periods (three months or more). Wet chouriço has been aged for about a month or less. Skin chouriço, also aged, is rare and difficult to find. It consists primarily of minced pork skin along with some of its subcutaneous fat. All three chouriços are made in variations such as hot, medium, and mild. Other variations exist, depending on the size of the links, which range from 1 in (smallest) to 6 in. Typically, the wet varieties tend to be longer than the dry ones.
Goan chorizo should be distinguished from "Goan frankfurters", which look similar to equivalents in the United States, but with a predominantly peppercorn flavor.
Chorizo