Moroccan sausage stew

Moroccan sausage stew

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(20 ratings)

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


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

  • Freezable

Nutrition: per serving

  • kcal491
  • fat30g
  • saturates10g
  • carbs39g
  • sugars26g
  • fibre5g
  • protein17g
  • salt2.8g
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  • 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 date, roughly chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 400g can chopped tomato
  • 175ml hot beef stock
  • 1 tbsp cornflour
  • mashed potato, to serve


  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.

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Comments, questions and tips

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Lavinia123's picture
22nd Feb, 2017
Really yummy!! I cooked the sausages in the oven first to give them a crisper texture rather then frying them. I added the sausages after frying the onions and I didn't use the dates. Even the kids enjoyed it.
22nd Jul, 2016
I have made this many times and only use 1 tbsp of Ras el hanout. You can substitute the sausages for chicken and this works just as well or make up the sauce and slow cook some braising beef in it - delicious.
29th Jun, 2016
It isn't a looker but boy does it taste good.
AnonymousNinja's picture
13th Sep, 2015
Amazing! Family favorite
13th Jun, 2015
This was very yummy.. I added a little more garlic and left out the cornflour.. left it bubbling for a little longer to thicken the sauce and served with new potatoes.. will definitely make again.. tasty and pretty cheap!
Pee's picture
11th Feb, 2015
And the verdict: yum, very yum. A little orange oil had formed on the surface which I scooped off and the sauce was nice and thick (cooked in lidded casserole) and didn't need the cornflour. Looking forward to trying this again, I think the sauce would work with lamb too; I shall try it and report back.
Pee's picture
11th Feb, 2015
Making this tonight for dinner; missing out the freezing bit... After step 1 (used Ras Al Hanout) I added the stock, brought to the boil and bunged it in the oven at gas mark 5 and intend to leave it for about an hour so the dates and onions break down into the sauce. If it tastes as good as it smells, we're in for a treat!
20th Jan, 2015
Made this tonight for dinner. It was absolutely gorgeous! Very tasty, lovely flavours. I made my own version of the Moroccan spice mix with ones I had in the house and only added around 1.5 tsp as my daughters don't like hot and spicy dishes. The dates added some sweetness (I added a bit more than stated). Will definitely be making again!!
30th Dec, 2014
I loved it, simple and easy and great for left over sausages I had in the fridge. I didn't find it too spicy at all, it was just right and I will be making it again. A +++
3rd Dec, 2014
This was a lovely meal on a cold night, very easy to prepare and nice with mashed potatoes. I cut the seasoning down to 1 tbsp as my children don't like to much spice, and it was just right. The dates add a lovely sweetness. Definitely one to make again.


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