Persian sausage delight with squeaky cheese

Earlier this year I ventured on an imaginary trip to the Middle East, while staying in my own kitchen, browsing Pinterest. Less than five years ago I would have quickly scrolled past this recipe, as it featured sausage. Since then a lot has happened and my taste buds have changed.

When I grew up we had a standing Saturday dinner, bangers and mash. Growing up in Sweden, bangers were frankfurters, as that's pretty much the only sausages we eat over there. Saying that, there are loads and loads of various kinds and they differ wildly in size, flavour and quality. My dad is a bit of a specialist when it comes to sausages and I quickly learnt what's good and what isn't.

For as long as I can remember my only choice on a Saturday was one thick or two thin ones and that suited me just fine. As a child I could eat a lot and two thin frankfurters with a pile of mash, adorned with ketchup and sweet mustard was no match for my belly. I also loved the slightly shorter, but thicker version, but one of those was usually enough. I remember my dad and brother drilling a hole in the middle of the pile of mash on their plates and pouring syrup into it, like lava in a volcano. No thanks, not for me. Ketchup and mustard was quite enough.

One day when I was about 15 years old, mum suddenly put her foot down and went on strike. No more, she said. No more bangers and mash on a Saturday. We were all dumbstruck. Why? What was wrong with a standing dinner? As it turned out, mum never really liked sausages and she had put up with cooking and eating it every week for at least 15 years. Fair enough, no more, or at least only now and then from that day. It took some getting used to, but mum decided what went on in the kitchen, so there was nothing we could do.

When I came to England, imagine my horror when there were no decent frankfurters to be had. I tried a few different kinds from the supermarket, but they were that horrid I wouldn't even give them to my dog, if I'd had one. Instead I ate my own weight in sausages when I went to Sweden for a visit and brought a couple of packs with me back to England, saving them for special meals on my own. No, I didn't share.

Over the course of 10 years in England I tried and tried and tried again, but really didn't like the non-frankfurters. If it had been a life and death situation, of course I would have eaten them, but I was normally only faced with a sausage or bacon sandwich kind of choice when out camping and bacon won every time. 

One day I started looking differently at the crispy (read 'burnt') ends of the sausages I grilled for my family. Not only did the smell amazing, they looked rather tempting, even though they was almost black. One small test bite and most the taste I had never liked was disguised by the over cooked state of the piece. Next time I cooked sausages, I overcooked a whole one on purpose and attempted to eat all of it. It was the point of no return.

5 years down the line I still prefer sausages with a bit of flavour, but I will eat any of the English kind, providing they are properly cooked. Funnily enough, I have now found one brand of really nice frankfurters here as well, so I can enjoy the best of both worlds.

Anyway, this Persian sausage and potato skillet on Pinterest featured the chicken variety. I opted for sweet chilli ones instead. I also swapped half of the potatoes for a mixture of roots and got cooking. The result was amazing, at least I thought so. The other day I cooked the same dish again, this time with only roots and no potato. It was even better, so that's the version I have decided to share.

As the mixture of seasoning is one of those that intensifies over night, I recommend cooking too much. It is even better the following day. Personally I could happily eat only this dish, but for to break it up a little, plain grilled halloumi (squeaky cheese) is a nice side dish.

2 packs of sausages (whatever kind you prefer)

1 large oven tray full of diced roots (I used parsnip, turnip, celeriac and carrot)

2 onions (I used both red and white)

turmeric

cumin

paprika

oregano

salt & pepper

2-3 tbsp tomato puree

oil

This is the kind of sausage I prefer to use, but anything will work.

1. Heat up a little oil in an oven tray and add paprika, turmeric and cumin.

2. Add the diced roots to the oven tray and mix until they are well coated with the seasoning. Roast for approximately 25 minutes, until done.

3. Chop the onions.

4. Cut the sausages into coins or chunks.

5. Soften the onion in a little oil in a frying pan.

6. Add the sausage and cook until done. It will take approximately 20 minutes.

7. If you want halloumi on the side, this it the time to prepare it.

8. I prefer my halloumi simply grilled with a tiny bit of olive oil to prevent it sticking to the tray. 

9. If the roots are not cooking properly, a little water can be added to help them along.

10. Add seasoning to the sausages and stir.

11. Add tomato puree and stir.

12. If the sausages feel a bit dry and the tomato puree doesn't spread evenly, a little water can be added to ensure everything gets coated evenly.

13. Mix the sausages and roots. 

I find this easier to do in the oven tray, as I tend to cook a lot.

14. By now the halloumi should be cooked and ready to serve.

I'm sure you have heard me mentioning a clean kitchen many times. Wash and go. Don't serve dinner when the kitchen looks like a war zone. While the food is cooking, wash up everything you have used so far and only leave the very last trays until you have eaten. As you can see, I live by my own rules.

15. Enjoy your meal.