Persian Sausage And Potato Skillet Sosis Bandari Food

PERSIAN SAUSAGE AND POTATO SKILLET - SOSIS BANDARI

Steps:

• Cut the sausages into halves lengthwise, then cut each half into small pieces (half moons). Set aside.
• Heat 2 tbsp coconut oil over medium heat, saute the potatoes for 10-15 minutes until cooked, transfer them into a plate, set aside.
• Heat 1 tbsp coconut oil in the same pan, saute onion until golden, add in sausages and saute until cooked, about 10 minutes.
• Add in oregano, turmeric, paprika and cumin. Mix well. Add in tomato paste and mix well until combined.
• Add in cooked potatoes and stir nicely so the ingredients are all incorporated.
• Serve warm with fresh greens and bread.

SOSIS BANDARI

Steps:

• Bring a pot of salted water to a boil.
• Add the potatoes, cover and cook over medium to high heat until the potatoes are tender but hold their shape, about 5 minutes. The potatoes should not be soft or fall apart. Drain and set aside.
• While the potato cubes are cooking, heat 2 tablespoons of oil in a pan over medium heat and sauté the onion, add the turmeric, garlic, and smoked paprika and stir.
• Sauté for 5 minutes over medium to high heat, stirring constantly.
• Add the green and red peppers and sauté for 2 minutes, stirring frequently.
• Add 2 tablespoons of oil and the sliced ​​sausages and sauté over medium high heat until the sausages turn light brown.
• Add the tomato purée, pepper, boiling water, and ground dry chili and mix well.
• Add the potatoes and mix well.
• Cover and cook for 10 minutes on low heat
• Two possible serving options:
• Serve the sosis bandari, juicy, on the plate.
• Reduce the sauce and let it evaporate completely to serve the sosis bandari in a sandwich, with lavash or a baguette.
• In both cases, sliced ​​tomatoes, vegetable torshis, and fresh herbs (flat-leaf parsley and / or cilantro) are the best accompaniments for the sosis bandari.

SOSIS BANDARI RECIPE

Steps:

• Chop the sausages into rings, pour a little oil into a pan, and fry both sides of the sausages.
• After frying, take them out of the pan and place them on a kitchen towel to drain the oil excess
• Step 1
• Chop the onions into rings and fry them in the same pan until they turn red and golden.
• Step 2
• Add the required amount of turmeric to the frying onions. Add two tablespoons of tomato paste to the onions and saute for 3 minutes.
• Step 3
• Set aside the mixture of fried onions and tomato paste.
• Step 4
• Wash the potatoes and finely chop them after peeling. Then fry them in another pan.
• Step 5
• Add the fried potatoes to the onion and tomato paste mixture and stir until the ingredients are thoroughly mixed. Add some pepper and salt to the ingredients.
• Step 6
• Finally, add the fried sausages to the potato and onion mixture. Leave the lid on the pan and let it cook for 15 minutes on low heat.
• Step 7
• Serve the food in a bowl and garnish it with pickles, fresh parsley, and olives.

SOSIS BANDARI (SPICY SAUSAGES AND ONION)

Steps:

• Bring a medium pot of well-salted water to a boil. Add the potatoes, cover with the lid ajar and cook over medium-high until the potatoes are tender but still holding their shape, about 5 minutes. The potatoes should not be mushy or fall apart. Drain and set aside.
• Meanwhile, in a large pan, heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add the bell pepper, season with salt and cook, stirring occasionally, for 3 minutes. Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry.
• Add the potatoes, hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat.
• Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog and potato mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins.