Tuesday 8 November 2016

Sticky Sausage, Carrot and Cous Cous Bake

Sausages are a great family food at this time of year, perhaps due to the association between bangers and bonfire night. It's also nice when you can just throw things into a pan in the oven at this time of year and enjoy some warming flavours.

I came across this recipe on the Tesco website for sticky sausages with carrots and couscous - not things I would have thought to combine, but it was really good and something I will definitely make again.

To serve 4 (or fewer, depending on how many sausages you want per person) you need:
8 pork sausages
150g Tendersweet carrots, halved lengthways - I used regular carrots though Chantenay carrots would also be good
1 red onion, sliced
1 tsp cumin seeds
1/2 tsp ground coriander
1 tbsp. olive oil
2 tsp clear honey

for the couscous:
200g couscous
1 tbsp. fresh mint leaves, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. olive oil
1/2 lemon, juiced

For the harissa yogurt
1 tbsp harissa paste
150g pot natural yogurt
Preheat oven to 200C. Line a roasting tin with foil and put the sausages, carrots and onions in the pan and toss with the cumin, coriander and oil. Roast for 30 minutes, turning halfway, until cooked through.
Make up the couscous according to pack instructions and leave to stand until all the water has been absorbed. Mix in the herbs, oil and lemon juice.
To make the harissa yogurt, mix the harissa paste into the yogurt. When the sausages are cooked, drizzle over the honey and toss the sausages and vegetables until they are coated. Serve with the couscous and harissa yogurt on the side.

I'm sharing this with Charlotte's Lively Kitchen's Food Calendar challenge as it was British Sausage Week when I made this recipe.

1 comment:

  1. It wouldn't have occurred me to put that particular combination together either but reading through it sounds really yummy!


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