Pork Sausage Balchao
A takeaway-style pork sausage balchao with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 or 3 pork sausages (depends on size) (see note 1)
- 1 tbspn tomato purée
- 50 gm onion (1) (prepared weight)
- 1 portion g2 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)
Method
- 1
Cut the sausages into approx 2 cm lengths.
- 2
Finely chop the onion (1).
- 3
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.
- 4
Slice the onion (2).
- 5
Break sufficient tamarind block into pieces to make about 1 tbspn.
- 6
Soak the tamarind in about 50 ml of boiling water for about , then press through a sieve to remove any stones etc, then reserve.