Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: judydawn on July 18, 2011, 03:19:12 am
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Name of Recipe: Moroccan Sausages (oops, forgot to note where I copied this one from)
Number of People: Serves 4
Ingredients:
10 beef chipolatas
1 large carrot chopped roughly
1 large onion, cut into 4
1 tblspn oil
400g can crushed tomatoes
250 mls beef stock
1 scant tablespoon moroccan seasoning
90g dried apricots, cut in half if small or into 3 if large
400g can chickpeas,drained & rinsed
1/2 cup chopped parsley
Couscous, rice or mashed potato to serve.
Preparation:
Steam or cook the sausages in a frying pan first. You could also use leftover cooked sausages.
If steaming, add 800 mls boiling water to the TM bowl, place the sausages in the steaming basket and cook 10 mins/varoma temp/speed 3.
Remove and empty the water from the bowl. Cut the sausages in half and set aside.
Place the carrot and onion into the bowl, chop 3 sec/speed 5.
Add the oil and saute 6 mins/100o/reverse/speed 1.
Add the tomatoes, stock, moroccan seasoning, chickpeas and apricots to the bowl and cook 5 mins/100o/reverse/speed 1 (or speed 2 if not moving).
Add the cooked sausages to the bowl and cook a further 5 mins/100o/reverse/speed 1 or 2.
Add the chopped parsley and stir through.
Serve with couscous for a more authentic meal but also suitable with mashed potatoes or rice.
members' comments
dede - Had this and I really enjoyed it. We had it will rice and steamed veggies. I didn't add the apricots or chickpeas though as I didn't think the kids would like that. Lovely recipe Judy. I will be making this regularly. I use just plain beef sausages and they are great.
Denzelmum - Made vegetarian version using Sanitarium sausage, accompanied with pearl couscous. It was quiet for a while, two little darlings busy eating, they love the chickpeas more then the sausage. Thank you JD.
Chelsea - I made this and it got the thumbs up from my crew. A lovely flavour and good consistency JD. I used normal sized snags that I cooked in the varoma while I was steaming some chopped potatoes in the basket ready for mashing. I didn't have the moroccan spice blend so I used one that I found online. It was very tasty and here is the recipe:
Moroccan Spice Blend (to make up approx 1 tbsp)
1/2 tsp ground nutmeg
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cayenne (I used a tiny pinch for our family)
1/8 tsp ground cinnamon
Bubbles - This is a great recipe for using left over sausages. It's great with both couscous & rice. I like to use a heaped tablespoon of the moroccan seasoning for a stronger flavour and omit the dried apricots (personal taste). I also add extra vegies such as zucchini and celery with the carrot. Thanks Judy for this one.
JuliaC83 - Had this for dinner tonight. I used 16 organic mini sausages. Cooked the mash in the TMX whilst I pan fried the sausages. Transferred the mash to the Thermoserver, rinsed the jug and continued onto the third step. Very nice!
timfulford - recipe for Moroccan spice
Put this lot in the TM and blend, store in an airtight jar.
•2 teaspoons ground ginger
•2 teaspoons ground cardamom
•2 teaspoons ground mace
•1 teaspoon cinnamon
•1 teaspoon ground allspice
•1 teaspoon ground coriander seeds
•1 teaspoon ground nutmeg
•1 teaspoon turmeric
•1/2 teaspoon ground black pepper
•1/2 teaspoon ground white pepper
•1/2 teaspoon ground cayenne pepper
•1/2 teaspoon ground anise seeds
•1/4 teaspoon ground cloves
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Hi Judy, this sounds really good. Where does a person get the moroccan seasoning from? I dont think I have seen this before. (I walk around the supermarket on auto pilot and dont really look that hard).
And could other varietys of Sausages be fine to use?
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I have seen it in the spice jars. I think Masterfoods may have one.
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It is nice Mandi, I find Moroccan spice is tasty not hot like some spices. I bought mine in the spice aisle of Foodland in one of the larger containers by GFresh and yes, use any type of sausage.
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Thanks Judy, I will check out the supermarket tomorrow. I better write a list as I have quiet a few new recipes I want to try.
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Had this tonight and I really enjoyed it ;D, We had it will rice and steamed veggies. I didn't add the apricots though as I didn't think the kids would like that.
Oh and I noticed that Chickpeas are in the instruction and not the ingredient list. (I didnt add these either)
Lovely recipe Judy. I will be making this regularly.
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Glad you enjoyed them Mandi even without the chickpeas and the dried apricots :D. I have amended the recipe, thanks for pointing that out :P
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Made vegetarian version using Sanitarium sausage, accompany with pearl couscous. It was quiet for a while, two little darlings busy eating, they love the chickpeas more then the sausage. Thank you JD.
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Thanks Judy, will try this one as it reminds me of a Spanish one I used to make back in the Dark Ages, It had lots of onion and curry powder.
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Glad the family enjoyed it Denzelmum, I'm not a big sausage fan either but DH loves them so you do what you have to do sometimes. Love that it can be turned into a vegetarian dish by either omitting sausages altogether or using the sanitarium ones if people like them.
Gosh Chookie, back in the dim dark ages we would never have cooked or eaten a Moroccan recipe - food was so boring back then for us. Mum wasn't adventurous in the kitchen and my ex MIL used to make spaghetti bolognaise by frying off some mince and onion and adding a can of heinz spaghetti in tomato sauce ! Thank goodness I started accumulating recipe books and discovering what could be cooked to give variety to our lives.
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Had these again Tuesday Night, These are great and so quick and easy to make. Thanks again Judy. Another great recipe from you ;D
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Thanks Mandi, glad you enjoy them.
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I made this tonight and it got the thumbs up from my crew. A lovely flavour and good consistency JD :-*. I used normal sized snags that I cooked in the varoma while I was steaming some chopped potatoes in the basket ready for mashing. I didn't have the moroccan spice blend so I used one that I found online. It was very tasty and here is the recipe:
Moroccan Spice Blend (to make up approx 1 tbsp)
1/2 tsp ground nutmeg
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cayenne (I used a tiny pinch for our family)
1/8 tsp ground cinnamon
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Thanks Chelsea - that's handy to know and a great place to put it.
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Great Chelsea, And all those spices I have on hand (Thanks to the TM)
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could you use ordinary sausages for this recipe?
cheers
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Yes you certainly can auds.
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Auds we have had this recipe several times and use just plain beef sausages and they are great. I love this recipe.
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This is a great recipe for using left over sausages. It's great with both couscous & rice. I like to use a heaped tablespoon of the moroccan seasoning, for a stronger flavour, and omit the dried apricots (personal taste). I also add extra vegies such as zucchini and celery with the carrot. Thanks Judy for this one.
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Glad you enjoyed it Bubbles and tweaked it to your tastes.
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Yummy Judy, have printed
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Had this for dinner tonight :) I used 16 organic mini sausages.
Cooked the mash in the TMX whilst I pan fried the sausages. Transferred the mash to the Thermoserver, rinsed the jug and continued onto the third step. Very nice! ;D
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Julia, thank you for trying so many of the forum recipes - you are cooking up a storm and obviously having a great time.
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Must make this again. Good weather for this and so easy.
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Hi Judy, this sounds really good. Where does a person get the moroccan seasoning from? I dont think I have seen this before. (I walk around the supermarket on auto pilot and dont really look that hard).
And could other varietys of Sausages be fine to use?
put this lot in the TM and blend, store in an airtight jar.
•2 teaspoons ground ginger
•2 teaspoons ground cardamon
•2 teaspoons ground mace
•1 teaspoon cinnamon
•1 teaspoon ground allspice
•1 teaspoon ground coriander seeds
•1 teaspoon ground nutmeg
•1 teaspoon turmeric
•1/2 teaspoon ground black pepper
•1/2 teaspoon ground white pepper
•1/2 teaspoon ground cayenne pepper
•1/2 teaspoon ground anise seeds
•1/4 teaspoon ground cloves