Chilli Sausage & Custard Naan Wraps

Ingredients

For the Chilli Sausages:

• 6 good quality pork sausages (approx. 400g)

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1-2 red chillies, deseeded and finely chopped (or 1-2 teaspoons chilli flakes, adjust to your spice preference)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 400g can chopped tomatoes

• 50ml chicken or vegetable stock

• Salt and freshly ground black pepper to taste

For the Custard Glaze:

• 200ml full-fat milk

• 1 large egg yolk

• 1 tablespoon caster sugar (reduce to 1/2 tbsp for a more savoury balance)

• 1 teaspoon cornflour (cornstarch)

• 1/2 teaspoon vanilla extract

For Assembly & Garnish:

• 4 fresh naan breads

• Small bunch fresh coriander, roughly chopped

Instructions

Prepare the Custard:

In a small saucepan, whisk together the milk, egg yolk, caster sugar, cornflour, and vanilla extract until smooth. Place over a medium-low heat and cook, stirring constantly with a whisk or wooden spoon, until the custard thickens to a pourable but coating consistency (it should coat the back of a spoon). Be careful not to boil. Remove from heat, transfer to a small bowl or jug, cover the surface with cling film to prevent a skin from forming, and set aside to cool slightly.

Cook the Chilli Sausages:

Remove the sausage meat from their casings. Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and chopped red chillies (or chilli flakes) and cook for another minute until fragrant.

Add the sausage meat to the pan, breaking it up with a wooden spoon. Cook, stirring occasionally, until the meat is browned all over. Drain any excess fat if necessary.

Stir in the ground cumin and smoked paprika, cooking for 1 minute until aromatic. Pour in the chopped tomatoes and chicken or vegetable stock. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavours to meld and the sauce to thicken. Season with salt and freshly ground black pepper to taste.

Warm the Naan:

While the sausage mixture is simmering, warm the naan breads. You can do this in a dry frying pan for 1-2 minutes per side, in a toaster, or under a grill for about 30 seconds until soft and slightly puffed.

Assemble the Wraps:

Lay out the warm naan breads. Spoon a generous amount of the chilli sausage mixture down the centre of each naan. Drizzle a 'glug' (about 1-2 tablespoons) of the prepared custard glaze over the sausage mixture. Sprinkle generously with fresh coriander.

Fold or roll the naan bread to create a wrap, or simply serve open-faced for easier eating.

Serving Suggestions

These wraps are a meal in themselves! While some incredibly adventurous souls might suggest serving these with ice cream and a fried egg (we're looking at you, Project Beer blog owner!), we recommend keeping it simple to truly appreciate the unique flavour profile. A crisp green salad or a cooling raita (yogurt with cucumber and mint) would make a refreshing side if you've gone heavy on the chilli.

Pairing Tips

The bold spice from the sausages and the unexpected creamy sweetness of the custard call for a beer that can stand up to complex flavours. Consider:

• Pale Ale or IPA: The hoppy bitterness and citrus notes will cut through the richness and complement the spice.

• Lager: A crisp, clean lager can provide a refreshing contrast, cleansing the palate between bites.

• Amber Ale: Its malty sweetness can balance the heat and harmonise with the custard's subtle vanilla notes.

• Fruit Sour or Gose: For the truly adventurous, a tart, fruity sour beer could offer an intriguing counterpoint to the dish's sweet and spicy elements.