Singhs Daljit & Vivek - the former a design wizz, the latter exec chef of The Cinnamon Club - have brought to life Daljit's grandfather's receipe for an Indian-influenced sausage. Daljit makes the best Indian food I've tasted; I would literally walk across London for his chicken tikka or lamb curry*. And he's not even the acclaimed, award winning restaurateur of the two.
Anyway. Unifying what are arguably two of Britain's favourite foods - curry and sausages - the original Bangra uses cardamom and sweet onion, with hints of aniseed and big chilli kick, where it's newer counterpart is an altogether more middle Eastern affair. Made with dates and apricots, with the signature hit of spice it's the North Africanesque equivalent to pork with apple and cinnamon, which just so happens to be my favourite sossy (I love you, Ginger Pig).
There's a rather jazzy recipe for spiced mash to go with, here, though I like just a blob each of mango chutney/raita and a bit of salad, wrapped up in a home made flat bread.
*thankfully, he lives across the road
Quick Mango Chutney
This isn't your slow-food, artisanal, leave-it-a-month-before-eating chutney, but it's a million miles better than anything you've had from the shop. It'll keep, covered, in the fridge for about a week.
1 banana shallot, finely diced
1 clove garlic
1 red chilli, finely chopped (seeds are optional)
1 tsp mustard seeds
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp caraway seeds
3 ripe, sweet mangoes, diced
2 tbsp white wine vinegar
2 tbsp caster sugar
1 tbsp water
S&P to taste
Gently cook the shallot and garlic in a little oil until soft, then add the chilli, spices and caraway seeds. Fry for a couple of minutes before adding the mangoes, vinegar, sugar and water, then simmer for 30 minutes, stirring frequently. Check for seasoning, sweetness, and acidity before serving - make the day before if you want it cold.