C46 Pork Sausage Balchao

Ingredients

For 1	Continued...
2 or 3 pork sausages (depends on size) (see note 1)	1 tbspn tomato purée
50 gm onion (1) (prepared weight)	1 portion c41 balchao spice mix
¼ tspn hot curry powder	½ tspn hot chilli powder (2)
¼ tspn hot chilli powder (1)	¼ tspn turmeric
1 tbspn oil	¼ tspn salt
50 gm onion (2) (prepared weight)	1 tspn sugar
300 ml c46 curry base sauce (see note 2)	1 tbspn tamarind juice (see note 3)

Preparation

Cut the sausages into approx 2 cm lengths.
Finely chop the onion (1).
Fry the sausages in a little oil with the chopped onion (1), curry powder and chilli powder (1) until fully cooked and browned to personal preference, then reserve.
Slice the onion (2).
Break sufficient tamarind block into pieces to make about 1 tbspn.
Soak the tamarind in about 50 ml of boiling water for about 15 min, then press through a sieve to remove any stones etc, then reserve.

Cooking - 8 min

Heat the oil in a suitable pan and fry the sliced onion (2), stirring regularly, for 2 min.
Mix in the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying.
Stir in the c41 balchao spice mix, chilli powder (2) and turmeric and cook, stirring, for 1 min, adding c46 base sauce if needed to prevent drying and burning.
Stir in the reserved sausage, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the sugar and tamarind juice and cook for 2 min.

Serving

Serve with rice that has, optionally, been cooked with the addition of ¼ tspn of turmeric.

Notes

(1) Plain pork sausages without the addition of herbs are best suited to this dish.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) The tamarind juice can be replaced with wine vinegar if necessary and the quantity can be adjusted to suit individual taste.

The main ingredients

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