Moroccan sausage stew

Moroccan sausage stew

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Cooking time

Prep: 5 mins Cook: 12 mins plus cooling (to cook from frozen allow 30 minutes)

Skill level



Serves 4

Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 2 tsp vegetable oil
  • 8 good-quality pork sausages
  • 2 red onions, cut into wedges
  • 1 garlic clove, crushed
  • 2 tbsp Moroccan spice mix or ras el hanout
  • 100g soft pitted dates, roughly chopped
  • 400g can chopped tomatoes
  • 175ml hot beef stock
  • 1 tbsp cornflour
  • mashed potato, to serve

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  1. In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
  2. To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
  3. Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

Recipe from Good Food magazine, December 2013

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blondegirlrees's picture

Absolutely delicious! We will definitely be having this again... and again!

sllyst's picture

This was so easy and quick which is hard to find in a good winter warmer. The dates added that wonderful sweetness to balance the spice and tomatoes. Even the kids enjoyed it and they are extremely fussy! Highly recommend trying, will become one of our regulars.

Frantic Flapjack's picture

This was a lovely winter warmer. The sauce is rich and deep but 1 tablespoon of ras el hanout is quite enough.

Suemarsh079's picture

I cooked this tonight,I didn't put the dates in but everything else was the same. I served it with mash potato and mashed swede and carrot.It was very nice,but I think next time I will try it with one tbsp of ras el hanout.As we found it a bit too hot. But then we don't like things too spicy!
I will cook it again, as it was very easy and tasty.