Sosis Bandari – Persian Sausage and Potatoes
Feb 10, 2017, Updated May 26, 2024
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One of my favorite Iranian fast foods is Sosis Bandari, a sausage dish that’s slightly spicy and is so easy to make. It’s usually served as a sandwich and is one of the most beloved Persian street foods.
Iran is home to many incredible sandwich shops, serving some of the best sandwiches you’ll ever try including kotlet (meat patties) and yeralma yumurta. One of my all-time favorite Iranian street foods is Sosis Bandari, which is basically sausage (and sometimes potatoes), cooked with tomato paste and spices and served as a sandwich. Follow along to see how we make this dish at home using a handful of ingredients.
What is Sosis Bandari?
Sosis Bandari is a traditional Persian street food dish made with sausages, potatoes, onions, and a rich blend of spices.
The term “Sosis” translates to sausage and “Bandari” translates to port, so this is a port-style sausage recipe. It originates from the port city of Bandar Abbas, right on the Persian Gulf in southern Iran, where the food is known for its bold and spicy flavors.
Ingredients and Substitutes
Sausage: In my recipe, I use beef sausage. You can use chicken sausage, hot dogs, beef franks, or even plant-based sausages as substitutes.
Potatoes: This is an optional addition that our family and many others love. Fry the potatoes separately before adding them to the dish to ensure they stay crispy and don’t get too mushy in the sauce.
Onion: Yellow onion provide depth and sweetness to balance the spices and tomato paste. You can use shallot or red onion instead.
Garlic: It adds a strong, savory flavor that complements the sausage, potatoes, onions, and spices. Adjust the garlic based on your preference.
Oil: Use a neutral oil like sunflower or canola oil for cooking to avoid overpowering the flavors of the spices and ingredients.
Spices: To make this recipe, you need oregano, turmeric, paprika, and cumin.
Tomato Paste: It creates a thicker consistency, coating the sausages and potatoes beautifully.
How to Make Sosis Bandari
Cook the Potatoes
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced potatoes and sauté for 10-15 minutes, stirring occasionally until golden brown and tender. Transfer them to a plate and set aside. Alternatively, you can roast or air fry the potatoes.
Prepare the Sausage
Heat the oil in a skillet over medium heat. Add minced garlic and chopped onions and sauté until they are soft and golden brown, about 7-10 minutes.
Add the sliced sausages to the onions and garlic. Sauté for about 10 minutes, stirring occasionally, until the sausages are slightly browned.
Season with oregano, turmeric, paprika, and cumin over the sausage and onion mixture. Stir well to evenly coat the sausages and release the aroma of the spices.
Add the tomato paste to the skillet and mix thoroughly with the sausages, garlic, onions, and spices. Cook for 2-3 minutes to let the tomato paste caramelize slightly and develop a rich, deep flavor.
Combine with Potatoes
Return the cooked potatoes to the skillet and mix everything gently. Stir nicely until the potatoes are well-coated with the sauce and the ingredients are evenly combined.
Serve
Remove the skillet from heat and serve the Sosis Bandari warm. Pair it with fresh greens and Persian flatbread or hoagies for a complete and satisfying meal.
Serving Suggestions
As a classic street food style, serve Sosis Bandari in a fresh baguette, hoagie roll, or soft sub roll, just like how it’s sold in sandwich shops across Iran. You can add pickled cucumbers for a tangy contrast to the rich, spiced sausages.
For a more traditional homemade serving, enjoy it with lavash or barbari bread. You can roll it into a wrap-style sandwich with fresh herbs like parsley or green onions. Serve it alongside yogurt or Mast-O-Khiar (Persian Cucumber Yogurt Dip) for a refreshing contrast.
Variations
Protein Variations: In my recipe, I use beef sausage. However, you can use other sausages depending on your preference, like chicken or lamb sausage, or plant-based sausages for a meat-free alternative.
Potato-Free Version: While potatoes add heartiness, some traditional versions leave them out. If you prefer a lighter dish, then skip the potatoes.
Extra Spicy Sosis Bandari: Add red pepper flakes or cayenne for a bolder heat. For a deeper spice kick, stir in a bit of harissa or chili paste.
Recipe Tips
Use the Right Sausage: For authentic flavor, use beef or chicken sausage with a slightly smoky taste. Avoid raw sausages; pre-cooked or smoked sausages work best.
Keep the Texture Right: Avoid overcooking the sausages to retain their texture. Slice them evenly and sauté until slightly browned.
Cook Potatoes Until Golden and Tender: To get perfectly cooked potatoes, dice them evenly and sauté over medium heat. Don’t rush, give them time to ensure they’re golden and crispy on the outside while soft on the inside.
Don’t Skip the Tomato Paste: It gives the dish its signature tangy and slightly sweet depth. Cook it well in the pan with the sausages and spices to eliminate any raw taste.
Leftovers
Refrigerating: Let sosis bandari to cool completely before storing it to prevent condensation, which can make the potatoes soggy. Transfer the leftovers to an airtight container and store them in the fridge for up to 3 days.
Freezing: I don’t recommend freezing this dish as the potatoes and sausage might lose their texture.
Reheating: Warm sausage and potato in a non-stick skillet on the stovetop over medium heat. Add a splash of water or oil to refresh the texture and prevent sticking. You can also reheat in the microwave in 30-second intervals until warm.
Frequently Asked Questions
Yes! Substitute the sausage with plant-based sausages. Adjust the seasonings to enhance the flavor balance if needed.
I don’t recommend using fresh tomatoes since they have higher liquid content and will change the consistency of the dish. Tomato paste has deeper flavor and color which is perfect for this recipe.
Traditionally, it has a mild to medium spice level. You can adjust the heat by adding red pepper flakes, cayenne, or spicy paprika.
Yes, Sosis Bandari is a great make-ahead meal! Cook the dish and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
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Sosis Bandari – Persian Sausage and Potatoes
Ingredients
- 1 lb sausage, I used beef sausage
- 2 russet potatoes, peeled and diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons canola oil , or any neutral flavored oil
- 1 teaspoon oregano
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
Instructions
- Slice the sausages lengthwise into halves and then cut each half into small half-moon pieces. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced potatoes and sauté for 10-15 minutes, stirring occasionally until golden brown and tender. Transfer them to a plate and set aside. Alternatively you can roast the potatoes or cook them in the air fryer.
- In the same skillet, heat 1 tablespoon of oil. Add minced garlic and chopped onions and sauté until they are soft and golden brown, about 7-10 minutes.
- Add the sliced sausages to the onions and garlic. Sauté for about 10 minutes, stirring occasionally, until the sausages are slightly browned.
- Add in the oregano, turmeric, paprika, and cumin over the sausage and onion mixture.
- Add the tomato paste to the skillet and stir to combine. Cook for 2-3 minutes to let the paste caramelize slightly and develop a rich, deep flavor.
- Return the cooked potatoes to the skillet and mix everything gently. Stir until the potatoes are well combined.
- Serve warm with fresh greens and bread.
Notes
- Use the Right Sausage: For authentic flavor, use beef or chicken sausage with a slightly smoky taste. Avoid raw sausages; pre-cooked or smoked sausages work best.
- Keep the Texture Right: Avoid overcooking the sausages to retain their texture. Slice them evenly and sauté until slightly browned.
- Cook Potatoes Until Golden and Tender: To get perfectly cooked potatoes, dice them evenly and sauté over medium heat. Don’t rush, give them time to ensure they’re golden and crispy on the outside while soft on the inside.
- Don’t Skip the Tomato Paste: It gives the dish its signature tangy and slightly sweet depth. Cook it well in the pan with the sausages and spices to eliminate any raw taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You said vegetable oil in the ingredients but coconut oil in the steps… which is recommended?
Apologies for the typo, it’s vegetable or olive oil.
My husband is going to love this recipe! I can’t wait to try this recipe!
I LOVED this recipe! Thanks for an easy to make yet SO satisfying dinner. The whole family loved it.
Very good. My Persian husband has been looking for a recipe for this for a couple of weeks. He liked it. You mention garlic in the article but I noticed that it’s not in the recipe. I added it and it was wonderful. Definitely going to be adding this to our weekday rotation.
Glad you enjoyed this dish! It’s a family favorite!
Is there any good spice I can add to make this extra spicy? Thank you!
Hi Cass! Yes! If you like it spicy, add some cayenne pepper, it’s so good!
Great recipe!
Delicious! Loved how it turned out. Thanks for the recipe.
Delicious! Loved how it turned out. Thanks for the recipe.
Would this recipe work well to freeze and heat up in a skillet later?
Hi Allyson, sure you can freeze this and reheat later.
I think I have everything to makes this Shadi! It looks so delicious and simple to make…
I hope you like it Tamara, it’s really good, especially when it’s warm <3 We love it!