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Bombay Bangers Recipes?
Posted:
Fri Dec 24, 2004 12:15 pmby Parson Snows
I'd be interested to know if anyone has tried to clone/copy these sauages?
http://www.bombaybangers.com/bb.htmkind regards
Parson Snows
Posted:
Fri Dec 24, 2004 12:19 pmby Oddley
Their server seems to be down atm. I am a bit of a dab hand with curry spices so could probably get close if I tasted them.
Bombay Bangers
Posted:
Fri Dec 24, 2004 12:32 pmby Parson Snows
Oddley
They are available from these outlets
http://www.bombaybangers.com/outlets.htmwith you in the UK you have a greater chance of getting a sample to try
kind regards
Parson Snows
Posted:
Fri Dec 24, 2004 1:16 pmby Oddley
If I can get them I will give them a try.
For now if I were to be making curry sausages I would first make a spice paste for instance:
In a wok on high heat put
5 tbs vegetable oil
2 finely chopped onions (Cook until slightly caramelised)
Reduce heat to low and add
1 1/2 ts cumin seed powder
1 1/2 ts coriander seed powder
1 ts paprika
Chilli powder ( the amount depends on how hot it is)
1 ts tomato puree
1 ts sugar
Continue to cook this down to a paste
Use in sausage meat in the amount you choose. I think this would probably be a good starting point.
Posted:
Fri Dec 24, 2004 1:22 pmby aris
Or, to make life easier, just get one of the excellent pataks curry pastes and mix it in.
Posted:
Fri Dec 24, 2004 1:37 pmby Oddley
aris for that individual taste I would make my own.
Not to boast my curries are quite highly thought of in certain circles. For example I have just supplied my sister a curry for ten because she is holding a curry night new years eve.
Not to say Pataks is bad but they are all the same and to me have that commercially produced taste.
Posted:
Fri Dec 24, 2004 1:48 pmby aris
Sure, mixing your own is always good if you know what you're doing - but for alot of people - the pre-mixed pastes are pretty damn good. There are no preservatives or anything in Pataks - just perhaps not as fresh as something you make yourself
Bombay Bangers
Posted:
Sat Dec 25, 2004 6:17 amby Parson Snows
Aris wrote
Or, to make life easier, just get one of the excellent pataks curry pastes and mix it in
Unfortunately these are not available in Thailand, and I assume many other countries.
kind regards
Parson Snows
Posted:
Fri Jan 14, 2005 11:12 amby Parson Snows
Bombay Bangers
advertise as
Exotic gourmet sausages with 18 herbs and spices. Succulent and delicious. Based on a 200 year old recipe from the Days of the Raj.
The following tables might help with the creating/cloning of it
kind regards
Parson Snows
bombay sausage
Posted:
Sun Feb 12, 2006 10:27 amby Zulululu
Hi ,
I have a Durban Indian mutton sausage which you might want to try.
1 Kg fatty mutton leg.
2.5 tsp whole coriander.
0.5 tsp whole black pepper.
0.25 tsp crushed garlic.
50 grams rusk.
1 tblsp. lemon juice .
2 tsp. salt.
2 tsp. cummin seeds .
0.75 tsp. chilli powder .
2 tsp . dried mint .
2 crushed fresh chilli seeds removed.
Roast corinder , cummin and pepper and grind .
mince meat through 3/16 plate and mix in all the spices with 1/2 cup ice water . stuff into sheep casings.
Posted:
Sun Feb 12, 2006 11:07 amby sausagemaker
They look stunning & certainly worth a try
Thanks for the recipes
Regards
Sausagemaker
Posted:
Mon Feb 13, 2006 9:07 amby welsh wizard
Hi all
Never made a curry sausage but would really like to try. If using Pataks what ratio of paste do you use to what quantity of meat?
Cheers WW
Posted:
Mon Feb 13, 2006 12:25 pmby Oddley
WW I think that it is all a matter of taste. The way I normally approach a new recipe is, I add any filler that I want to use to about 200 g meat, then split the meat into 50g patties. I then make up the spice mix and add a percentage to 1 pattie then fry it. From this initial pattie, I can then adjust the amount of ingredients in the following patties until I am satisfied.
Posted:
Mon Feb 13, 2006 12:30 pmby aris
I once made some sausages using a Thai green curry paste. I think I used about 1 large desertspoon per kilo. But, as Oddley says, experiment to see what suits you.