I was contacted by Mor Sausages and asked if I would like to try a selection of their sausages, naturally being a family who loves sausages we said yes.
- Pork, super green veg & lentil
- Pork, beetroot & Bramley Apple
- Chicken, sundried tomato & basil chipolatas
- Moroccan spiced pork, cauliflower & chickpea
The lovely people from Mor sent us a pack of each to try. We tested the chipolatas out with our Sunday lunch of roast pirk. They were really nice flavour and complimented the roast perfectly.
We had the Pork, Beetroot & Bramley Apple sausages with mash and a side of my homemade beetroot chutney.
- Pack of Mor Moroccan Sausages
- 2 red onions
- 3 cloves of garlic
- Juice of 3 lemons
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1 1/2 tbsp paprika
- 1 1/2 tbsp ground ginger
- 1 tbsp tune tic
- 2 tsp ground cinnamon
- 2 x 400g tins of chopped tomatoes
- 115g dried apricots cut in half
- 55g dates cut in half
- 55g sultanas
- 85g flaked almonds
- 1tsp saffron
- 1 tbsp honey
- 600ml lamb stock
To make the Tagine first remove the skin from the sausages and roll each sausage in to 3 balls. Brown these in afraid get pan with a little oil and place to one side. Next mix the cayenne, black pepper, paprika, ginger, turmeric and cinnamon together in a small bowl. Mix well. Preheat the oven to 150C/300F/Gas2.
Heat 1 tbsp olive oil in a large casserole dish. Add the grated onion and spice mix. Cook over a low heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic and cook for a further 3 minutes. Add the tomatoes to the spice mix and stir well the add the apricots, dates, raisins, saffron, stock and honey.
Bring to the boil and then add the sausage balls. Cover with a fitted lid, place in the oven and cook for 1 1/2 hours or the sauce has reduced. Place in a tagine or large serving dish and sprinkle over the chopped herbs and flaked almonds. Serve with rice or cous cous. The dates and apricots give the sauce a lovely sweet flavour that goes so well with the spice.