Sausage Naan Roll Recipe
Shropshire pork sausages, warmly spiced with cracked black pepper.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Filling
Assembly & Sauce
Method
Sausage Filling
- 1
Prepare and cook sausages
Heat a large skillet over medium heat and add 1 tbs olive oil. Prick each Shropshire pork sausage a couple of times with a fork to prevent bursting. Add the sausages to the skillet and cook, turning occasionally, until browned all over and cooked through (internal temperature 70°C/160°F), about 12–14 minutes depending on thickness. Remove sausages to a plate and let rest 3 minutes.
- 2
- 3
Combine sausage and spices
Slice or roughly chop the cooked sausages into 1/2-inch pieces. Return them to the skillet with the onion and garlic. Add cracked black pepper, smoked paprika, salt, chopped parsley and the ketchup or chutney. Stir and cook together 2–3 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning with extra pepper or salt if needed. Keep warm off the heat.
Assembly & Sauce
- 4
Warm naan and prepare sauces
Preheat oven to 200°C (400°F) or heat a dry skillet. Brush both sides of each naan lightly with melted butter. Warm the naans in the oven on a baking sheet for 3–5 minutes until pliable and slightly golden, or 1–2 minutes per side in a hot skillet. While warming, stir the Greek yogurt to a smooth consistency; mix with a squeeze of lemon if desired. Place sweet chili sauce or extra ketchup in a small bowl for optional drizzle.
- 5
Assemble the rolls
Lay a warmed naan flat on a work surface. Spread about 2 tbs of yogurt down the center, leaving room at the edges. Spoon approximately 1/6 of the sausage mixture (about 3/4 cup) in a line over the yogurt. Drizzle 1 tbs sweet chili sauce if using. Scatter a tablespoon of chopped coriander over the filling. Fold one long edge over the filling and roll tightly to form a sandwich-style roll. Repeat with remaining naans and filling.
- 6
Finish and serve
If you want a crisp exterior, place assembled naan rolls seam-side down in a dry skillet over medium heat and press gently with a spatula, cooking 1–2 minutes per side until lightly browned. Slice each roll in half on the diagonal if desired. Serve hot with lemon wedges, extra yogurt and sweet chili or ketchup on the side for dipping.
