Best Sosis Bandari Spicy Sausages And Onion Recipes

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.