Moroccan-Style Sausage Casserole

Charmaine Lu -
  • 8 quality pork sausages
  • Splash of olive oil
  • 1 chopped onion
  • 1 chopped eggplant
  • 2 chopped garlic cloves
  • 1 tbsp harissa
  • 2 x 400g tins of chopped tomatoes
  • ½ lemon, juice and zest
  • Chopped coriander
  • Couscous or brown rice, to serve
  • Squeeze the meat from the sausage skins and roll the sausage meat into 16 balls. Add a splash of oil to a lidded pan and fry the sausage balls for a few mins to brown all over, then remove from the pan and set aside. Add the eggplant and onion to the pan, cover with the lid and cook for 5 mins, stirring occasionally until softened.
  • Add the garlic and harissa to the onion mixture, cook for a minute more, then add the tomatoes and return the sausage balls to the pan. Simmer for 10 mins, add the lemon zest, then serve with a mound of rice or couscous and a good scattering of coriander.
25 mins
4 serving