Bangers & mash, a British food classic which is seldom beaten for taste. One of my all time favourites but decided to try a new twist to jazz up sausages by making them Indian-style. These go marvelously well with our Bangla Mash Indian-style mashed potatoes recipe can be found in our Indian section. Fantastic when accompanied with an ice cold bottle of Kingfisher.
- 6 quality plain sausages, minimum over 82% meat, slice in half but not all the way through
- 1 medium onion, sliced thinly
- 1/2 tsp tumeric
- 1 tbsp of sunflower oil
- 25g butter
- 3/4 tsp lazy garlic
- 3/4 tsp lazy ginger
- 1/2 tsp of cumin seeds
- salt to taste
- Put oil & butter in a frying pan on a medium heat and melt.
- Add the cumin seeds and fry until they change colour.
- Add the tumeric, lazy ginger & garlic and the thinly sliced onions and stir.
- Fry gently until they take colour then add the sliced sausages, cook until the sausages are browned both sides and the onions are caramelised and not burned.
- Serve hot with Bangla Mash or rice or chapati’s