Moroccan Sausage & Beans Cassoulet Thingy :0) x

A few weeks ago, whilst in my local butcher, I found these lovely spiced lamb sausages. I decided to buy some and pop them in my freezer for a rainy day. This tuesday, on an extremely rainy day, there was no way I was going to venture to the market on my weekly jaunt so examined the depths of my freezer and came across these spicy beauties :0)......just what the doctor ordered on this horrendous day. 

On opening my fridge to decide what to do with them I was dismayed to find two onions and half a wrinkled red pepper........ Unperturbed by the lack of inspiration (and duly egged on by a quick ponder whether I should grab my umbrella and brave the weather, then subsequently deciding wild horses were not going to drag me!!!) I checked my larder and found a nice selection of beans. With this I convinced myself I could create some Moroccan spiced cassoulet thingy. Those many hours clocked up watching Ready Steady Cook were not wasted after all!!! :0)

Feel free to adapt it how you like, maybe less spicy for the kids. You could also have some flat bread, pitta bread or cous cous on the side if you need a bit of a carb hit. It would be nice with pork sausages & Mediterranean flavours or a curry paste for an indian twist.......Fill your boots!!! 

Here's the recipe and I hope you enjoy.

Ingredients

2 tbsp Olive Oil
8 Spiced Lamb Sausages (Mine were a butchers take on Merguez or similar like these would work)
1 Large Onion, sliced
1 Red Pepper sliced

2 Cloves Garlic, crushed
1 tsp Baharat Spice Blend (or similar Moroccan spice blend eg Ras El Hanout)
1 tsp Ground Coriander
1/2 tsp Ground Cumin
Sliced Fresh Red Chilli or Chilli Powder, to taste (Optional, I like it spicy though)

3 x 400g Drained Tins Beans or Chick Peas (I used Butter Beans & Cannellini)
400g Passatta or chopped tinned tomatoes
1 tsp Sugar (or to taste)
Salt & Pepper to taste
Water or vegetable stock (I needed about 1/2 a tomato tins worth)
Fresh Coriander




Method


1. Heat oil in large deepish lidded frying pan and brown sausages, no need to cook through as they will finish later. When nicely browned remove and set aside.

2. Fry onions over medium heat for 5 mins or till golden and soft then add Red Pepper & fry for further 2 mins. Next sprinkle in Garlic, Spices and fry gently for approx 1 minute, you will know when they are ready as you will start to smell the fragrant spices.

3. Throw in  Beans, tomatoes, sugar, salt & pepper and enough water or stock to give you the required consistency, then bring to a gentle simmer. Nestle the  sausages on top and pop on the lid.

4. Let it simmer for approx 20 - 30 minutes or until sausages cooked through. Keep an eye on it and stir occasionally to make sure it doesn't burn and if it seems a little runny just take off the lid to let the sauce reduce a little.

5. Serve sprinkled with coriander and some Sumac (I already had in my cupboard but no need to go out and buy it specially).

The only thing left to do is wash up one frying pan so everyone's a winner ;0)..........I'd love to know if anyone tries it so be sure to let me know how you get on!!! :0) x