Derived from the Portuguese Pork Vindaloo recipe called “Carne de Vinha D’Alhos” meaning ’meat in a marinade of wine & garlic’, this flavour-packed blend of succulent Pork Bratwurst Sausages, Red Chillies, East Indian Spices & a hearty dose of Red Wine Vinegar makes this dish not just a Goan favourite but also an international favourite!!

In a large earthenware or glass dish/vessel place the Pork Bratwurst Sausage cut rounds
Pour in the Vindaloo blended marinade paste & give it a stir so that the masala gets evenly coated on every sausage round
Let marinate for 8-9 hours / overnight or even better for upto 24 hours in the fridge
Next day, add the leftover vinegar & slow cook the marinated Pork Bratwurst Sausage rounds on medium heat
Stir periodically & taste...add more salt or vinegar if required—DO NOT ADD ANY WATER
Cook the luscious & aromatic Vindaloo & Pork Brat mix for about 30 mins or so
Take off the heat & Garnish with chopped Cilantro
Serve hot with steamed ‘ghee’ rice or the famous Goan style ‘pao’... freshly baked bread rolls or ‘naans’…Indian flatbread
* The marinade can be kept overnight in a glass,
earthenware or plastic dish
* DO NOT store in a steel container as the vinegar will react with the metal being acidic
* This dish can be stored upto a week at room temperature without spoiling...in fact it gets tastier as it ages
There’s nothing like a hearty & gratifying meal that encompasses good fusion flavours & textures with tastes & aromas that either contrast or complement...the end result being new culinary delicacies that delight & tickle the taste buds!!
Ingredients
Directions
In a large earthenware or glass dish/vessel place the Pork Bratwurst Sausage cut rounds
Pour in the Vindaloo blended marinade paste & give it a stir so that the masala gets evenly coated on every sausage round
Let marinate for 8-9 hours / overnight or even better for upto 24 hours in the fridge
Next day, add the leftover vinegar & slow cook the marinated Pork Bratwurst Sausage rounds on medium heat
Stir periodically & taste...add more salt or vinegar if required—DO NOT ADD ANY WATER
Cook the luscious & aromatic Vindaloo & Pork Brat mix for about 30 mins or so
Take off the heat & Garnish with chopped Cilantro
Serve hot with steamed ‘ghee’ rice or the famous Goan style ‘pao’... freshly baked bread rolls or ‘naans’…Indian flatbread
* The marinade can be kept overnight in a glass,
earthenware or plastic dish
* DO NOT store in a steel container as the vinegar will react with the metal being acidic
* This dish can be stored upto a week at room temperature without spoiling...in fact it gets tastier as it ages
There’s nothing like a hearty & gratifying meal that encompasses good fusion flavours & textures with tastes & aromas that either contrast or complement...the end result being new culinary delicacies that delight & tickle the taste buds!!