Sosis Bandari
Persian spicy sausage with saffron roasties
Servings: 4
Ingredients
For the Saffron Roasties
- 600 g new potatoes (halved – approx 150 grams per person)
- 1/8 tsp ground saffron
- Water to boil the potatoes
- 2 tbsp olive oil
- Salt and pepper (to taste)
For the Sosis Bandari
- Approximately 300 grams of Sucuk Turkish sausages (remove outer skin / casing and slice diagonally) – see note above re: alternatives to sucuk
- 2 cloves garlic (crushed)
- 1 tsp turmeric
- 1/2 tsp dried red chilli flakes
- 1 large red onion (finely sliced)
- 1 yellow pepper or red or green (finely sliced)
- 1 heaped tbsp tomato purée
- 100 g cherry tomatoes (halved)
- 100 ml water
- Salt and pepper (to taste)
- Fresh chopped parsley (to garnish)
For the Harissa Mayonnaise
- 8 tbsp mayonnaise
- 2 tbsp Harissa paste
- A squeeze of a fresh lime
To Serve
- 4 crusty rolls / mini baguettes
- sliced gherkins or Persian pickled cucumbers and / or cheese can also be included in the sandwich
Instructions
Harissa Mayo
- Combine mayo, harissa paste and lime juice in a small bowl. Cover and place in fridge until you are ready to serve the dish.
Roasties
- Take a saucepan and fill with water, add halved new potatoes and saffron. Turn the heat to high and bring to a boil. Boil potatoes for approximately 8 to 10 minutes - you want them cooked through but not too soft as they will fall apart in the roasting stage.
- While potatoes are cooking in the saucepan, pre-heat oven to 180°C (fan) / 200°C (conventional) / Gas Mark 6.
- Turn the stove off and drain potatoes. Take a baking tray and place potatoes on it. Add oil, salt and pepper and toss potatoes until evenly coated. Place tray in oven and roast the potatoes for 30 minutes or until crispy to your liking.
Sosis Bandari
- While potatoes are roasting, take a frying pan (about 30 cm diameter) and place on medium-high heat.
- Add sliced sausages to pan, cook until they release oil and start to curl. Then add garlic, turmeric and chilli and stir until evenly distributed. Add sliced onions and pepper and stir until they start to soften.
- Add tomato purée and stir. Add halved cherry tomatoes. Then add water and stir and lower heat to let the sosis bandari cook gently for about 5 minutes. Season to taste and scatter some chopped fresh parsley over the top.
Serving the dish
- Turn oven and stove off. Remove the potatoes from the oven and place them on a paper towel to soak up any excess oil.
- Fill rolls / baguettes with the sosis bandari (sliced gherkins or Persian pickled cucumbers and / or cheese can also be included in the sandwich).
- Serve the sosis bandari sandwiches with a side of roasties and some harissa mayo to dip them in.