Stewpendous Sausage casserole recipe.
Ras-El-Hanout spice blend adds a middles Eastern twist to our much loved sausage casserole recipe. Exotic flavours make an ordinary sausage extraordinary.
The pitted dates are readily available in most supermarkets and add a delightful sweetness to the meal. This top of the line spice blend combined with a british staple the humble sausage makes a great winter warming meal. The spices are premium quality and hand blended so you don't have to go out and buy 16 spice jars!
Moroccan Sausage Stew
Rated 5.0 stars by 1 users
Category
Winter Warmer
Servings
4
Prep Time
5 minutes
Cook Time
6-8 hours
Like no other sausage casserole you have ever tasted
sweet, savoury, addictive its got it all. Enjoy!
Simon
Ingredients
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1 tbsp of Spice Pantry Ras El Hanout blend
1 tbsp vegetable oil
- 8-12 pork sausages
- 2 onions, roughly chopped
1 garlic clove, crushed or ½ tsp of ready mixed garlic
- 100g pitted dates
Handful of mushrooms sliced
400g chopped tomatoes
- 175ml hot beef stock
1 tbsp cornflour
Rice, Couscous or mashed potato
Serving suggestion
Directions
Let’s Prep
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Prepare your ingredients and have them ready.
Let’s cook
Stove top
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Add oil to a large pan (A wok is great), on a medium heat brown the sausages and add onions and mushrooms. Cook until going soft.
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Add 1 tbsp of Spice Pantry Ras El Hanout Blend and garlic with 60ml of water to stop them from burning, cook for a couple of minutes releasing the fragrance of the spices. Add the dates and tomatoes stirring into the mixture.
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Pour in all but 2 tbsp of the stock into the pan and simmer with the lid on for 10 minutes.
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Mix the cornflour with the 2 tbsp of reserved stock and add it to the pan, give it a stir then bring to a boil and simmer for 5 minutes without the lid on or until it has reached desired thickness.
Slow cooker
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Add oil to a frying pan, on a medium heat brown the sausages and add to the slow cooker. In the same pan cook the onions and mushrooms until soft. Add to the slow cooker.
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Add the remaining ingredients to the slow cooker except the cornflour, give it a good stir then cook on high for 4 hours or low for 6-8 hours.
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Once you are ready to serve, if the liquid is still a bit thin you can mix 2 tbsp of the liquid with the cornflour and add to the slow cooker and cook until the desired thickness is reached.
Enjoy!
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Serve with rice or couscous or as we are in the UK - mashed potatoes and maybe even a few garden peas. No rules - eat what you like as an accompaniment. That’s what’s great about cooking after all!
