Moroccan sausage stew

Contains pork – recipe is for non-Muslims only
Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions

Prep:5 mins
Cook:12 mins
plus cooling (to cook from frozen allow 30 minutes)

Serves 4
Easy

Nutrition per serving

kcal 491
fat 30g
saturates 10g
carbs 39g
sugars 26g
fibre 5g
protein 17g
salt 2.8g

Ingredients

2 tsp vegetable oil
8 good-quality pork sausage
2 red onion, 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

Method

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.