RECIPE: Autumn comfort food with MOR Sausages

With what summer we had winding down, it’s time to replenish your cupboards and start thinking about some comfort food to keep you cosy in the autumn months. 

MOR Sausages has developed four new and affordable autumnal recipes. The range of sausages are low in fat and are a unique blend of meat, vegetables, grains, herbs and spices. Each recipe is between £1 and £3.50 per serving.

Spiced Sausage Shakshuka

Ingredients
1 pack MOR Moroccan Spiced Pork, Cauliflower & Chickpea Sausages
6 eggs
2 tomatoes, each cut into 6 wedges
1 x 400g tinned tomatoes
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 large onion, thinly sliced
3-4 garlic cloves, crushed
1 tsp paprika
1 tsp ground cumin
Salt and pepper
1 tbsp olive oil
To serve
2 tbsp chopped parsley or coriander

Method
1. Begin by grilling the sausages as per pack instructions, until deliciously golden brown.
2. While the sausages are cooking, take a large sauté pan, drizzle with oil and fry the peppers and onion for 6 to 7 minutes (until they have softened nicely).
3. Add the crushed garlic and spices and cook for a further 1 to 2 minutes. Stir in the tomatoes and cook for another 2 to 3 minutes until bubbling. Season with salt and pepper.
4. Take the cooked sausages and place them in the sauce, leaving space between them. Now, crack an egg between each sausage. Scatter over the tomato wedges.
5. Cook for a further 10 to 15 minutes, making sure to baste the eggs with some of the tomato juice.  If you’d rather, just cover the pan with a lid and finish cooking the dish in a preheated oven at 180°C for 10 to 15 minutes.
6. To finish, sprinkle over the herbs – then tuck in.  


Sausage, Beetroot & Goat’s Cheese Tart

Ingredients
1 packet MOR Pork, Beetroot & Bramley Apple Sausages
250g puff pastry
2 medium red onions, (300g) thickly sliced
2 cooked baby beetroots, coarsely grated
100g goat’s cheese
2 tbsp caramelised onion chutney
1 tbsp flour
1 tbsp rapeseed oil
Basil leaves for garnish
 
Method
1. Preheat the oven to 200°C.
2. Sprinkle your work surface with flour and roll out the puff pastry into a 25cm x 24cm piece, trimming the edges with a sharp knife.
3. Score a 2.5cm border from the edge of the pastry, then use a fork to prick all over the pastry on the inside of the border. Leave the pastry to rest in the refrigerator on a baking sheet covered in cling film.
4. While the pastry is resting, cook the sausages as per pack instructions, until they are a lovely light golden brown.
5. Gently fry the sliced onion in the rapeseed oil for 10 minutes until softened (but not browned).
6. Next, add the grated beetroot to the softened onion and cook for a further 2 to 3 minutes.
7. Take the pastry from the fridge, spread the chutney up to the border line, and top with the onion, beetroot mix and sausages.
8. Place in the oven and cook for 18 to 20 minutes. When the pastry has risen perfectly and is golden brown, it’s ready to go.
9. Using oven gloves, carefully turn the tart onto a serving plate. Crumble over the goat’s cheese and garnish with a few fresh basil leaves.
10. Slice into 6 pieces and there – you’re done! Tarts are easy when you don’t mind cheating a little on the pastry.


Sausage & Super Green Veg Cassoulet

Ingredients
1 packet MOR Pork, Super Green Veg & Lentil Sausages
1 x 400g can chopped tomatoes
1 x 400g can mixed beans, rinsed and drained
1x 125g can butter beans, rinsed and drained
150g puy lentils, cooked
2 sticks celery, finely diced
2 carrots, finely diced
1 large onion, diced
100ml vegetable stock
300ml white wine
2-3 garlic cloves, crushed
4 tbsp chopped parsley
1 tbsp rapeseed oil
Salt and pepper
 
Method
1. Preheat the oven to 190°C. While the oven is warming, cook the sausages according to pack instructions for 20 minutes, until lightly browned.
2. In another pan fry the celery, onion and carrots for 15 minutes in the rapeseed oil.
3. Now add the garlic and fry for a further minute.
4. Next, add in the tomatoes, hot stock and white wine and heat for 3 to 4 minutes, until it is all gently simmering.
5. Now stir in the beans and lentils and transfer into a casserole dish, along with the sausages.
6. Pop this in the pre-heated oven and cook for 30 minutes to allow all the delicious flavours to infuse.
7. Finally, remove from the oven and add salt, pepper and the freshly chopped parsley. Serve proudly.


Mediterranean Chicken Chipolata Gnocchi

Ingredients
1 pack MOR Mediterranean Chicken, Sundried Tomato & Basil Chipolatas
200g frozen spinach, or 125g of fresh spinach
1 x 500g packet chilled gnocchi
1 x 400g can chopped tomatoes
125g mascarpone or cream cheese
2-3 tbsp grated parmesan cheese
Salt and black pepper
Basil leaves

Method
1. Grill the chipolatas as per pack instructions until they are a nice, even colour. Once cooked, pop them into an oven-proof serving dish.
2. Place the frozen spinach (or fresh if you’d prefer) together with the tinned tomatoes into a pan and cook for 5 to 6 minutes. Next add the mascarpone and heat until bubbling. Stir in a handful of the fresh basil leaves and season with salt and pepper.
3. Cook the gnocchi for a speedy 4 minutes. Drain the water away and stir the gnocchi into the creamy sauce.
4. Finally pour the whole mixture over the sausages and sprinkle over the parmesan. Serve immediately.

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