Indian-Style Sausages

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
Indian-style sausages with Bangla Mash

Indian-style sausages with Bangla Mash

  • 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
Robbie X

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