Bombay Bangers Recipes?

[Parson Snows]

I'd be interested to know if anyone has tried to clone/copy these sauages?

http://www.bombaybangers.com/bb.htm

kind regards

Parson Snows

[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.

[Parson Snows]

Oddley

They are available from these outlets

http://www.bombaybangers.com/outlets.htm

with you in the UK you have a greater chance of getting a sample to try

kind regards

Parson Snows

[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.

[aris]

Or, to make life easier, just get one of the excellent pataks curry pastes and mix it in.

[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.

[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

[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

[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

[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.

[sausagemaker]

They look stunning & certainly worth a try

Thanks for the recipes

Regards
Sausagemaker

[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

[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.

[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.