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UK Sausage Week Recipe Idea: Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

Created especially for UK Sausage Week:

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous

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Ingredients

Serves 4

  • 8 Arthur Pipkins Premium Lamb and Apricot Sausage
  • 2 fresh apricots halved and grilled
  • 2 tbsp Ras el Hanout (add extra cayenne to taste)
  • 2 large onions
  • 1 courgette
  • ½ aubergine
  • 2 tbsp olive oil
  • 2 tbsp argan oil -(olive oil if not available)
  • 3 cloves garlic, crushed
  • 570ml tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g dried apricots, cut in half
  • 55g pitted dates, cut in half
  • 55g sultanas or raisins
  • 85g flaked almonds
  • 1 tsp saffron, soaked in cold water
  • 600ml quality chicken stock
  • 1 tbsp clear honey
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped

Directions

  • Add the oil to a pan, with the onions and garlic and cook for about 5 mins uncovered, stirring frequently to get a good golden colour.
  • Add the Ras el Hanout spices and cook for a further 2-3 mins.
  • Add the saffron and chicken stock.
  • Add the remaining ingredients and simmer for at least 3 hours. For the best flavour leave for 24 hours.
  • Reheat the tagine sauce and serve the succulent Arthur Pipkins sausages with harissa cous cous, tagine sauce and a good dollop of natural yoghurt.

 

Arthur Pipkins Premium Lamb and Apricot Sausage with Harissa Couscous