C41 Pork Sausage Balchao

This is a Portuguese influenced dish from Goa in West India and is traditionally made with cubed leg of pork and cooked for a long time, but this uses Pork Sausages as a simpler and a more convenient alternative for the single person. It can be described as hot, sweet and sour.

Ingredients

For 1 Continued...
2 or 3 pork sausages (depends on size) (see notes) 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 c41 curry base sauce or c41 quick base 1 tbspn tamarind juice (see notes)

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and fry the sliced onion (2) for 2 min.
  2. Mix in the tomato purée and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
  3. Stir in the c41 balchao spice mix, chilli powder (2) and turmeric and cook, stirring, for 1 min, adding c41 base sauce as needed to prevent drying and burning.
  4. Stir in the reserved sausage, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 2 min, adding base sauce to maintain the desired sauce consistency.
  5. Reduce the heat and stir in the sugar and tamarind juice and cook for 2 min.

Serving

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

Notes

Plain pork sausages without the addition of herbs are best suited to this dish.
The heat of this dish can be adjusted to taste by modifying the amount of chilli used.
The tamarind juice can be replaced with wine vinegar if necessary and the quantity can be adjusted to suit individual taste.
The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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