Moroccan Sausage Stew
Recipe type: Main Course
Cuisine: Moroccan
Cook time: 
Total time: 
Serves: Serves 4
This Moroccan Sausage Stew recipe can be made with really good sausages, the best you can get, or with chicken portions. Ras al hanout is my favourite spice at the moment, and I love the mix of a bit of sweetness using the dates with this spice. A fluffy mash will make this a truly comforting dish to eat, so I'll be busy peeling both my sweet potatoes and ordinary ones this afternoon to mash together. Can't wait.
  • 2 tsp vegetable
  • 8 good quality pork sausages
  • 1 garlic clove, crushed
  • 2 red onions, cut into bite-sized wedges
  • 2 tbsp Moroccan spice mix or ras al hanout
  • 100g soft pitted dates, roughly chopped
  • 400g can chopped tomato
  • 175ml hot beef stock
  • 1 tbsp cornflour
  • Mashed potato to serve
  1. In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden.
  2. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant.
  3. Add the dates and tomatoes, mix well. (If you want to freeze this, stop now and follow the freezing info below).
  4. Add all but 2 tbsp of the stock, mix well and gently heat for about 15 mins.
  5. Mix the cornflour with the reserved stock and pour into the pan, stirring all the time. Bring to a gentle boil, and simmer uncovered for 5 mins until thickened and piping hot.
  6. Serve with fluffy mashed potato (my choice is a mix of sweet potato and ordinary potato mixed with a big knob of butter and lots of parsley).
To freeze:
  1. If you want to freeze this, spread out onto 2 plates to cool before pouring into a freezer bag and free for up to 3 months. To cook from frozen, put back into a large pan or casserole with all but 2 tbsp of stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally. Then add the reserved stock and cornflour (mixed together) and finish off as above.5-10 mins
Nutrition Information
Calories: 491 Fat: 30g Saturated fat: 10g Carbohydrates: 39g Sodium: 2.8d Protein: 17g
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