Sosis Bandari (Spicy Sausages and Onion)
Updated Oct. 8, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2medium gold potatoes (about 1 pound), peeled and cut into ½-inch cubes
- 4tablespoons extra-virgin olive oil, plus more if needed
- 12ounces beef hot dogs (about 6), cut into ⅓-inch slices diagonally
- 1large yellow onion, quartered and thinly sliced
- ½cup chopped green bell pepper
- ½teaspoon ground turmeric
- ½teaspoon ground cayenne or preferred ground chile, or to taste
- ½teaspoon black pepper
- 3tablespoons tomato paste
- 6French or submarine sandwich rolls, split and lightly toasted
- ½cup flat or curly parsley leaves
- Mayonnaise, yellow mustard, sliced sour dill or other pickles, sliced tomatoes, shredded iceberg or romaine lettuce, for serving
Nutritional analysis per serving (6 servings)
478 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 14 grams protein; 1001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the potatoes, hot dogs and ¼ 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.
- Step 4
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.
Private Notes
Comments
This was street meal food made by oil workers from ingredients purchased from the Anglo-Persian oil company's supply shop. To taste authentic I would use bangers, baguettes, tomato paste, an old fashion curry powder like Keen's curry and fresh chopped green chili. No mayo or mustard. Pickles, cucumber and tomatoes.
Chose to use spicy chicken sausage rather than hot dogs, mini bell peppers rather than one big green one & regular bread as we had no sandwich rolls. We assembled 1 sandwich with the mayo & mustard, 1 without. The sandwich w/mustard had a nice brightness, mayo didn’t do anything. The 2nd tasted more authentic and was delicious. If using spicy sausage either decrease or eliminate the cayenne for those who are sensitive.
I return to this recipe often. It’s a delicious combination of flavors and textures. For the person who asked about Beyond Sausage (and anyone looking for vegan/vegetarian substitutes) I’ve made it with Light Life hot dogs, and it turned out great. I’d generally opt for soy-based frankfurters/hot dogs over sausage.
This was a fantastic find. Prep & cooking took the better part of an hour, so I’ll save it for weekends or evening meals rather than weekday lunches. I had to use telera rolls but next time will use hoagie rolls to better hold the weighty filling.
Just tried this. I liked it. I used about 1/4 teaspoon cayenne and it was pretty hot and sort of overwhelmed the hotdog a little so I might dial that down a little and maybe salt it a little more. Definitely a solid, filling, summer meal. The condiments are important. I used mayo, mustard, dill pickle, flat parsley, and tomato.