MOROCCAN SAUSAGE STEW

Moroccan sausage stew image

Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions

Provided by Good Food team

Time 17m

Number Of Ingredients 10

Previous Next

Ingredients

2 tsp vegetable oil
8 good-quality pork sausages
2 red onions , cut into wedges
1 garlic clove , crushed
2 tbsp Moroccan spice mix or ras el hanout
100g soft pitted date , roughly chopped
400g can chopped tomato
175ml hot beef stock
1 tbsp cornflour
mashed potato , to serve

Steps:

In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

Nutrition Facts : Calories 491 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2.8 milligram of sodium