Spicy Sosis Bandari
Fully cooked beef sausage in a reduced onion, tomato and chili base.
Preparation: 20 min · Cooking: 17 min · Total: 57 min · 2 servings
Ingredients
- 150 g Commercially fully cooked ready-to-eat beef sausage
- 150 g Trimmed onion
- 75 g Concentrated tomato paste
- 1 tsp Chili flakes
- 0.25 tsp Ground turmeric
- 1 tbsp Vegetable oil
- 45 ml Warm water for loosening the paste
- Salt, to taste
- Ground black pepper, to taste
Instructions
Read the sausage label
Use only labelled fully cooked ready-to-eat beef sausage, 150 g for this base. A raw sausage is not interchangeable with this short method. Wash and dry the onion. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Use only labelled fully cooked ready-to-eat beef sausage, 150 g for this base. A raw sausage is not interchangeable with this short method. Wash and dry the onion.
Slice evenly
Slice sausage into thin coins and onion into thin strips. Keep ready-to-eat ingredients away from raw-meat tools.
Slice sausage into thin coins and onion into thin strips. Keep ready-to-eat ingredients away from raw-meat tools.
Soften the onion
Heat 1 tbsp oil in a skillet over medium heat. Sauté onion from 8 minutes, stirring until soft without burning.
Heat 1 tbsp oil in a skillet over medium heat. Sauté onion from 8 minutes, stirring until soft without burning.
Soften the onion: 480 seconds
Reduce the tomato paste
Stir in 1 tsp chili, 0.25 tsp turmeric, salt and pepper, then 75 g paste. Cook over medium heat from 2 minutes until fragrant, not blackened.
Stir in 1 tsp chili, 0.25 tsp turmeric, salt and pepper, then 75 g paste. Cook over medium heat from 2 minutes until fragrant, not blackened.
Reduce the tomato paste: 120 seconds
Heat the sausage through
Add 45 ml warm water to loosen the paste, then the sausage. Cook over medium heat from 7 minutes, stirring until the sausage reaches 74°C throughout; follow any stricter label directions.
Add 45 ml warm water to loosen the paste, then the sausage. Cook over medium heat from 7 minutes, stirring until the sausage reaches 74°C throughout; follow any stricter label directions.
Heat the sausage through: 420 seconds
Check before serving
Check representative thick coins with a clean probe. A reduced red sauce or a seven-minute timer alone does not confirm the reheating endpoint.
Check representative thick coins with a clean probe. A reduced red sauce or a seven-minute timer alone does not confirm the reheating endpoint.
Portion the filling
Serve the hot sausage and onion mixture in two portions. Flatbread is not an ingredient in this selected formula.
Serve the hot sausage and onion mixture in two portions. Flatbread is not an ingredient in this selected formula.
Chill leftovers promptly
Transfer leftovers into shallow portions promptly; refrigerate within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C.
Transfer leftovers into shallow portions promptly; refrigerate within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Fully cooked beef sausage in a reduced onion, tomato and chili base.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.