Sausage Naan Roll Recipe
Shropshire pork sausages, warmly spiced with cracked black pepper.
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Ingredients
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Sausage Filling
Naan & Assembly
Method
Sausage Filling
- 1
Prepare aromatics
Peel and finely chop the onion. Mince the garlic cloves and grate the fresh ginger. Set aside.
- 2
Cook sausages
Remove sausages from their casings if you prefer loose filling (optional). Heat vegetable oil in a large skillet over medium-high heat. Add the whole sausages and brown them on all sides, about 6–8 minutes. If using removed sausage meat, cook and crumble until browned, 6–7 minutes. Transfer browned sausages to a plate and slice into 1/2-inch pieces when cool enough to handle, or leave crumbled meat as is.
- 3
- 4
Spice and combine
Stir in ground cumin, smoked paprika and cracked black pepper. Cook spices for 30 seconds to bloom. Add the tomato paste and Worcestershire sauce, stirring to combine and deglaze the pan, scraping any browned bits from the bottom.
- 5
Finish filling
Return the sliced or crumbled sausage to the skillet. Mix thoroughly with the spiced onion mixture and cook for another 2–3 minutes until everything is hot and flavors meld. Taste and adjust salt (about 1 tsp total). Stir in chopped fresh cilantro if using. Remove from heat and keep warm.
Naan & Assembly
- 6
Prepare raita
In a small bowl combine plain yogurt, lemon juice, chopped mint (or mint chutney), diced cucumber and 1/4 tsp salt. Stir until smooth and chill briefly while finishing the filling.
- 7
Warm naan
Heat a large dry skillet over medium heat or preheat oven to 350°F (175°C). Brush each naan lightly with melted butter. Warm naan in the skillet 1–2 minutes per side until puffed and lightly charred, or place on a baking sheet and warm in the oven 4–6 minutes.
- 8
Assemble rolls
Lay a warmed naan flat. Spread about 2–3 tablespoons of the yogurt raita down the center. Spoon roughly 2 sausage pieces worth (or 1/4 of the cooked loose sausage) along the center of each naan. Top with a handful of mixed salad leaves if using and an extra drizzle of raita or a spoon of mint chutney for heat/brightness.
- 9
- 10
Serve
Slice each roll in half or serve whole. Offer remaining raita and extra cracked black pepper at the table. Serve immediately while warm.
