Indian Spiced Sausage with Lentil Dhal & Kashmir Potato Salad

Indian Spiced Sausage with Lentil Dhal & Kashmir Potato Salad

Prep 30 mins
Cook 25 mins
Serves 2

This dish balances warming spices and sweet jaggery, a rich, dark, cane sugar, with zesty, fresh ginger to coat and glaze Cauldron Cumberland Sausages. This is served with a spicy dhal and cooling Kashmir potato salad.

Vegetarian Cumberland Sausages Find out more

Ingredients

1 pack Cauldron Cumberland Sausages
1 tbsp vegetable oil
6 wooden skewers, to serve

For the Marinade for the Indian Spiced Sausages:
Juice of ½ lime
1 tbsp jaggery or palm sugar (or brown sugar)
2 tbsp ginger juice
1/2 tsp garlic powder
½ tsp hot chilli powder
½ tsp ground cumin
¼ tsp ground cinnamon
1/16 tsp (or a pinch) of ground cloves

For the Kashmir Potato Salad:
2 tbsp vegetable oil
1 tbsp yellow mustard seeds
200g potato (peeled and cut into 2cm cubes, cooked until soft, drained and cooled)
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
Salt and black pepper to taste

For the Dhal:
1 tbsp vegetable oil
½ onion, diced
2 cloves of garlic, crushed
1 tsp ground turmeric
1 tsp ground cumin
130g split red lentils
350ml vegetable stock
2cm piece root ginger, finely chopped
2 handfuls of spinach leaves, washed and drained

Method

  1. Prepare the marinade for the sausages by combining all of the ingredients. Add the Cauldron Cumberland Sausages and coat well. Cover and refrigerate for 10 minutes.
  2. To make the dhal, gently fry the onions in the oil for 2-3 minutes, add the garlic and spices and cook for 1-2 more minutes. Add the lentils and vegetable stock. Bring to the boil then simmer for 15-20 minutes adding more liquid if necessary. Stir in the spinach 1-2 minutes before the end of the cooking time. Season to taste.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Prepare the Kashmir Potato Salad by gently heating the vegetable oil with the mustard seeds over a medium heat for 2-3 minutes. The seeds may pop and crackle. Allow the oil to cool then strain to remove the seeds. Combine the infused oil with the remaining ingredients, mix well to ensure the potatoes are well coated. Cover and refrigerate until needed.
  5. Meanwhile, heat the 1 tbsp of vegetable oil in a pan over a medium heat, add the coated Cauldron Lincolnshire Sausages and cook for 4-5 minutes until any liquid has evaporated. Place a wooden skewer into each sausage, put on a baking sheet and cook for a further 12-15 minutes.
  6. Serve each skewered Indian Spiced Sausage with dhal and a spoon of potato salad.