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+ servings

Sosis Bandari

Persian spicy sausage with saffron roasties
Prep Time20 mins
Cook Time45 mins
Course: Main Course, lunch
Cuisine: Persian, Iranian
Keyword: easy recipe, sujuk, sucuk, spicy
Servings: 4
Author: Mersedeh Prewer


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 oil
  • Salt and pepper (to taste)

For the Sosis Bandari

  • 1 tbsp oil
  • 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 (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 Harrissa Mayonnaise

  • 8 tbsp mayonnaise
  • 2 tbsp harrissa paste
  • A squeeze of a fresh lime

To Serve

  • 4 crusty rolls / mini baguettes
  • sliced gherkins or dill pickles and / or cheese can also be included in the sandwich


Harrissa Mayo

  • Prepare your harrissa mayo by combining the mayo, harrissa paste and lime juice in a small bowl. Cover and place in the fridge until you are ready to serve the dish.


  • Take a saucepan and fill with water, add the halved new potatoes and saffron. Turn the heat to high and bring the potatoes to a boil. Boil the 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 the potatoes are cooking in the saucepan, pre-heat the oven to 180°C (fan) / 200°C (conventional) / Gas Mark 6.
  • Turn the stove off and drain your potatoes. 
  • Take a baking tray and place the potatoes on it. Add the oil, salt and pepper and mix until the potatoes are evenly coated. Place the tray in the oven and roast the potatoes for 30 minutes or until crispy to your liking.

Sosis Bandari

  • While the potatoes are roasting, take a frying pan (about 30 cm diameter) and place on a medium to high heat.
  • Add the sliced sausages to the pan, stirring them until they start to curl, then add the garlic.
  • Add the turmeric and chilli and stir until evenly distributed.
  • Add the sliced onions and pepper and stir until they start to soften.
  • Add the tomato purée and stir until evenly distributed.
  • Add your halved cherry tomatoes and stir.
  • Add the water and stir and lower the heat to let the sosis bandari cook further gently for about 5 minutes. Season to taste and scatter some chopped fresh parsley over the top.

Serving the dish

  • Turn the oven and stove off. Remove the potatoes from the oven and place them on a paper towel to soak up any excess fat.
  • Fill your rolls / baguettes with the sosis bandari (sliced gherkins or dill pickles and / or cheese can also be included in the sandwich).
  • Serve the sosis bandari sandwiches with a side of the roasties and some harrissa mayo to dip them in.