2 Tbls Sunflower Oil
8 Colcom Cambridge Sausages
2 Red Onions, cut into wedges
1 clove Garlic, crushed
2 Tbls Moroccan Spice or Ras el Hanout*
100 soft Pitted Dates, roughly chopped
400g can Chopped Tomatoes
175ml hot Beef Stock
1 Tbls Cornflour
Salt and Pepper to taste
Handful of chopped fresh Coriander
In a large saucepan heat the oil and brown the sausages with the onions for 10 minutes until golden. Add the garlic and spice mix with 75ml water to prevent sticking and burning. Add the dates and tomatoes and gently simmer.
You can freeze this dish here if you wish for up to 3 months.
Continue or defrost dish; mix cornflour with the hot beef stock and pour in. Bring to the boil and simmer until thickened and piping hot.
Serve with mashed potatoes or brown rice. Scatter over fresh coriander just before serving.
*Ras el Hanout is a blended Moroccan spice. It means ‘Head of Shop”. It can contain as many as 100 spices or as few as 10.
Make your own and keep sealed in an airtight container away from heat for several months. Combine the following: 1Tbls ground Cumin, 1Tbls ground Coriander, 1Tbls Turmeric, 1½ tsp ground Nutmeg, 1 tsp ground Cinnamon,1 tsp ground Cardamom, 1tsp ground Allspice, 1tsp Cayenne Pepper and ½ tsp ground Cloves.