Spicy lamb sausages with bbq sauce and fried spuds

Conjure a tasty version of bangers and chips with Simon Rimmer's tasty home-made sausages, served with a tangy barbecue sauce
By Simon Rimmer
Spicy lamb sausages with bbq sauce and fried spuds
  • Rating:
  • Serves: Makes 8 sausages
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 40 mins chilling
  • Effort: medium

Ingredients

main

  • 450 g minced lamb
  • 1 shallot, finely chopped
  • handful of rosemary, finely chopped
  • pinch of dried red chilli flakes
  • 1 clove garlic, rushed
  • pinch of smoked paprika
  • salt, and freshly ground pepper
  • vegetable oil, for shallow-frying

For the bbq sauce:

  • 1 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • 2 clove garlic, rushed
  • 75 ml English mustard
  • 50 ml tomato ketchup
  • 30 g light brown sugar
  • 100 ml white malt vinegar
  • 50 ml water
  • pinch of cayenne pepper
  • salt, and freshly ground pepper

For the fried spuds:

  • 2 large baking potatoes
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • salt, and freshly ground pepper
  • butter, for frying

Method

1. To make the sausages, mix together the minced lamb, shallot, rosemary, chilli flakes, garlic and smoked paprika, mixing well. Season with salt and freshly ground pepper.

2. Chill the lamb mixture in the refrigerator for 20 minutes.

3. Wet your hands with cold water and shape the lamb mixture into 8 sausages shapes. Chill for at least 20 minutes before frying.

4. To make the sauce, heat the vegetable oil in a saucepan. Add in the onion and garlic and fry gently until softened but not coloured.

5. Add in the mustard, ketchup, brown sugar, vinegar, water, cayenne pepper, salt and freshly ground pepper. Simmer for 20 minutes, stirring now and then.

6. To cook the fried spuds, peel and coarsely grate the potatoes.

7. In a bowl, mix together the grated potato, onion and garlic. Season generously with salt and freshly ground pepper.

8. Heat the vegetable oil in a large frying pan. Add in the chilled sausages and fry over medium heat for 8 minutes, turning constantly.

9. Meanwhile, heat the butter in a frying pan. Add in the potato mixture, flattening it into a cake, and fry until crisp and golden on both sides.

10. Serve the freshly fried sausages and potato cake with lashings of bbq sauce.

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