Spicy Moroccan Sausage Stew
A few weeks ago I picked up some Moroccan sausages from Burton’s Bangers while at Saltburn farmers market, We’d had a couple on the BBQ with a little bit of soured cream they were delicious served like that but I just wanted to do a bit more with them.
I served the stew with my fully loaded cous cous which you can find here.
I can’t find a photo so it must have been so delicious I scoffed it before thinking about a photo.
- 4 spicy sausages, if you can’t get Burton’s Moroccan sausages just get some good quality pork sausages.
- 2 tbsp of raisins or sultanas
- 6 dried apricots – chopped
- 6 dried and stoned dates – chopped
- Handful of green beans
- 1/2 courgette, chopped into nice big chunks
- 5 button mushrooms – chopped in half
- 1 carrots, chopped into chunks
- 1 tablespoon tomato puree
- 1 tin or carton of chopped tomatoes
- 1 small red onion, sliced
- 2 cloves of garlic, crushed
- 1 chicken stock cubes
- Mug of boiling water
- Small handful of roast chopped almonds
- 1/2 bunch of coriander or flat leaf parsley,chopped
- 1 tbsp mint sauce
- 1 tsp chilli flakes
- 2 tsp paprika
- 2 tsp crushed cumin seeds
- 2 tsp ground ginger
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 1 tsp harissa paste
- salt and pepper
- olive oil
- cous cous to serve with
- Mix all of the dry spices, garlic and tomato purée in a bowl.
- Heat a big pan on the stove and add the sausages. Fry until browned then remove from the pan.
- Add the chopped vegetables to the pan and fry for a few minutes until starting to soften
- Add the rest of the spices along with the dates, apricots and raisins and crumble the stock cubes in, fry for a minute or so
- Add the chopped tomatoes followed by the boiling water, then add the sausages and simmer for 30 minutes, stirring occasionally. Don’t worry if it looks a little dry, more moisture will come from the veg as it cooks. If it still looks dry add a bit more water as you cook it.
- Just before serving stir in the chopped coriander
- Plate up and sprinkle with the almonds, garnish with some fresh herbs, serve with cous cous.