Sosis Bandari Spicy Sausages And Onion Food

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 (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.