Moroccan Style Sausages Curry Recipes

CURRIED SAUSAGES

Curried Sausages image

Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 12

Ingredients

0.5 tbsp oil
600g / 1.2lb sausages (, of choice (Note 1))
2 garlic cloves (, minced)
1 onion (, halved and sliced)
1 carrot (, peeled, sliced on the diagonal)
1 tbsp curry powder (, or more (Note 2))
3 tbsp flour (, any type (Note 3 for GF))
2 cups (500ml) chicken stock/broth (, low sodium)
1 tsp sugar
1/2 tsp salt (, plus more to taste)
1/2 tsp black pepper
1 cup peas (, frozen)

Steps:

Heat oil in a large skillet over medium high heat.
Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
Add curry powder and stir for 30 seconds.
Add flour and mix for 30 seconds.
Gradually pour in chicken stock, mixing constantly.
Add carrots, sugar, salt and pepper, stir well.
Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

Nutrition Facts : Calories 569 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 1294 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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

Categories Main course

Time 17m

Number Of Ingredients 10

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

MOROCCAN MERGUEZ SAUSAGE

Moroccan Merguez Sausage image

Learn how to make a spicy sausage from North Africa at home. The recipe is easy and you can shape them by hand or stuff sausage casings.

Provided by Christine Benlafquih

Categories Appetizer Breakfast Dinner Entree

Time 30m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound ground beef (or lamb)
3 cloves garlic (finely chopped or pressed)
2 tablespoons fresh cilantro (chopped)
2 tablespoons merguez spice mix
2 to 3 teaspoons harissa
Optional: sausage casings

Steps:

In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.
Knead the mixture well to evenly distribute the spices, herbs, and harissa.
Shape as desired.
Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings.
For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.
Place on grill or under broiler until cooked through and meat registers temperature of 155 F with meat thermometer.

Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Cholesterol 64 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, Sodium 107 mg, Sugar 0 g, Fat 19 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g

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