Desi bangers and mash: Ravinder Bhogal's sausage recipes

Sausages are the ultimate crowd pleaser. Tan and brown on the outside and moist and juicy on the inside, they're hard to resist and provide simple, uncomplicated pleasure. They're a kitchen staple - economical, hassle-free and on the table in no time. While traditional British pork sausages are a wonderful classic, a variety of others are now widely available, from chorizo ​​to merguez. I've made suggestions as to what kind I think works best in today's recipes, but really any kind will do, including vegan and vegetarian sausages, well as cooking times may vary.

Sausages with Pomegranate Molasses, Roasted Grapes and Radicchio (top photo)

A great fall dish that takes less than 15 minutes to cook practical.

Preparation 10 minCooking 30 minServes 4

1 tbsp olive oil8 sausages (here, I especially like Italian sausages with fennel or lamb merguez)25g butter1 heaped tsp coarsely cracked pink peppercorns1tsp fennel seeds50ml pomegranate molasses2 radicchio heads, quartered 200ml chicken stock 500g red grapes (I used Muscat), cut into small bunches with scissors over high heat. When the pan is hot, drizzle with olive oil, then add the sausages and leave them for a few minutes until they are golden brown.

Add the butter, pink peppercorns and fennel seeds, let the butter melt and polish all the sausages, then drizzle with pomegranate molasses. Sizzle by shaking the pan for a minute, then place the radicchio wedges among the sausages.

Pour in the broth, bring to the boil, then put in the oven for 20 minutes. Remove the lid, add the raisins and cook for another five to seven minutes, until the raisins burst.

Transfer the sausages, radicchio and grapes to a warm dish, coat with the pan juices and serve.

Braised sausages with upma curry leaf

This Indian take on bangers and mash swaps potatoes for upma, a kind of semolina porridge that is creamy, comforting and a great canvas for all kinds.

Prep 20 minCook 50 minServes 4

Rapeseed oil, for frying8 good quality British pork sausages250g peeled baby shallots3 garlic cloves, peeled and very finely chopped...