Indian restaurant Kokum in South London has collaborated with local butchers Flock and Herd to give the British sausage a “bold Indian makeover” in celebration of UK Sausage Week.
South London-based Kokum was founded by chefs Sanjay Gour and Simeron Lily Patel. Gour spent time as head chef in Gymkhana, which now has two Michelin stars, before leaving to open Dastaan and Black Salt Sheen. Patel co-founded Black Salt Sheen with Gour before the two founded Kokum.
Founded in 2012, Flock and Herd is a family-run butchery known for its high-quality meat sourced from trusted British farms. Based just around the corner from Kokum, the restaurant said that this collaboration for UK Sausage Week was a “true celebration of South London’s local talent and love of great food”.
At the heart of the collaboration is the Bombay Banger, a reimagined take on the classic sausage, infused with a traditional Chettinad Masala. Featuring warming spices, including cumin, coriander, and cloves, the sausage aims to deliver a “deep, smokey flavour with a signature Indian kick”.
For UK Sausage Week, Kokum will be grilling the sausage and serving it alongside Masala-Spiced Wedges and a tangy Indian Mayo.
The Bombay Banger has been used to create two other limited-edition dishes. The first is the Indian Sausage Roll, which sees the Bombay Banger wrapped in flaky golden pastry and paired with a rich, tandoori-spiced ketchup.
The second dish is the Sausage Seekh Kebab. Skewered and grilled in the tandoor over charcoal, the Indian Seekh Kebab will be served with a cooling mint & coriander chutney.
The Bombay Banger will also be available to purchase directly from Flock and Herd’s store throughout UK Sausage Week, with all profits from the Bombay Banger sales to be donated to Southwark Food Bank.
From 27th October to 2nd November, Kokum will serve up a trio of sausage dishes created with butcher Flock and Herd that blend British butchery with rich Indian flavours.
Thank you to the official 2025 UKSW partners:
