Moroccan Sausage Casserole

What you'll need:

• 8 good quality sausages (get some Merguez sausages if you want it to be authentic)
• 2 tbsp oil
• 1 crushed garlic clove
• 2 red onions, cut into rough wedges
• 100 grams roughly chopped dates
• 400g chopped tomato can
• 175ml beef stock
• 1 tbsp cornflour
• 2 tbsp tagine spice mix, or ras el hanout

Serves: 4

Time: 40 minutes

Method

First

In a large casserole dish, heat your oil and chuck in your onions and sausages, stirring them and browning them for about 10 minutes. Along with a good splash of water, add your spices and the garlic, and keep stirring for a couple of minutes.

Second

Add the dates and tomatoes, along with some seasoning, and mix well for a further few minutes. Once everything is bubbling away nicely, mix the cornflour with the stock, and slowly incorporate into the mix, stirring well and adding seasoning or spices to taste. Keep it simmering on a medium heat, and allow to thicken for 10-15 minutes, before serving with mashed potatoes, couscous, or just some crusty bread.

If you are after a delicious bottle to go with your Moroccan casserole, pick the Domaine de Boede 'La Pavillion' from Languedoc. This Cinsault and Syrah blend is an exercise in balance and finesse, and it's a top wine for drinking alongside quite a broad range of foods including North African cuisine!

There you have it -- an easy recipe for Moroccan Sausage Casserole

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