Of all the delicious meats we get from our British butchers - Roaming Roosters - these spiced fennel sausages are by far André’s favourite. Even though we all love a bit of potato with our sausages, we thought as it’s spring, it’s out with the old and in with the new. So, enjoy the sausages with this herby couscous and North African chermoula sauce.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Tuscan Pork Sausage(ContainsGluten, Sulphites)
Flat Leaf Parsley
Pre-heat your grill to medium-high. Pour the couscous into a heatproof bowl and season with ¼ tsp of salt and a good grind of black pepper. Stir in 1 tbsp of oil and then pour in 300ml of boiling water. Cover your bowl with a plate or clingfilm and leave for 10 mins.
Cut the red onion in half through the root, peel and then chop into 1/2cm pieces (or as small as you can). Peel and grate the garlic. Remove the core from the orange pepper and thinly slice.
Heat a saucepan over medium heat, add 1 tbsp of oil and add the chopped onion. Cook for 3 mins, then add the sliced orange pepper and cook for another 3 mins. Stir in the garlic and the chermoula spice mix and cook for a minute longer. Pour in the tomato passata and cook over a medium heat for 12 mins.
While your sauce cooks, pop the sausages under your grill and cook for 8-10 mins on each side. They are cooked when the centre is no longer pink.
Keep one eye on your sausages and get chopping the mint and parsley. Zest the lemon and stir the herbs and zest into your couscous. Squeeze in the juice of half the lemon and check the seasoning. Add more salt and pepper if you feel it needs it!
Serve your sausages on a bed of couscous and finish with your chermoula spiced tomato sauce and a dollop of cooling yoghurt.