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.

Ingredients

• 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

Method

1. Mix all of the dry spices, garlic and tomato purée in a bowl.
2. Heat a big pan on the stove and add the sausages. Fry until browned then remove from the pan.
3. Add the chopped vegetables to the pan and fry for a few minutes until starting to soften
4. 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
5. 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.
6. Just before serving stir in the chopped coriander
7. Plate up and sprinkle with the almonds, garnish with some fresh herbs, serve with cous cous.