Charlie & Co. was sent a giftcard to purchase the ingredients from Missy Mischief PR.

Moroccan Tagine with Couscous

I love hot dogs. They remind me of home and of baseball games. Though sadly we rarely have them as they often contain a lot of additives and preservatives.  

But recently we've discovered Beak and Sons family butchers sausages', to which they don't add artificial flavours, colours or MSG and have the highest meat content of any sausage. It's also gluten free! 

Beak & Sons sausages are made with locally sourced, high quality 100% Australian beef, resulting in a sausage that is juicy and packed with flavour. With the finest cuts from the finest beef from the Hunter Valley, and fresh ingredients. 

This summer Beak and Sons have developed 7 Summer Recipes using their famous gluten free sausages – or for an even healthier twist their brand new range of gluten and preservative free range.

Today we're creating 'Moroccan Tagine with Couscous' 
featuring 'The Original' 92% Beef Sausages by Beak and Sons. 

You'll Need...

1 packet of Beak & Sons The Original beef sausages
1 tablespoon olive oil
1 red onion, grated
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
400g diced tomatoes
1 ½ cups chicken stock
6 prunes, halved
1 tablespoon honey
400g chickpeas, rinsed and drained
8 pitted olives, sliced
¼ cup chopped coriander and mint

1 cup couscous
1 tablespoon butter
½ cup chopped herbs (Mint, Parsley, Coriander)
Grated zest of ½ lemon
3 tablespoons toasted pine nuts (Optional)
Raisins & Dried Cranberries (Optional)

  1. Heat the oil in a medium saucepan and add the sausages. Cook over low heat for 5 minutes until golden on all sides. Remove and set aside.
  2. Using the same saucepan, add the onion, garlic, ginger and spices and cook, stirring, for 2-3 minutes. Add the tomatoes and stock and simmer for 10 minutes. 
  3. Slice the sausages and add to the  saucepan with the prunes, honey and chickpeas and cook for a further 10 minutes and then stir olives through.
  4. Cook the couscous according to packet instructions and stir through remaining ingredients. 
  5. Serve with couscous and sprinkle with herbs.
This dish is all about the preparation of ingredients and uses fresh ingredients, and so after you chop up everything it's quite easy - even for a beginner cook like me! Though one thing I noticed was that the simmering stage took twice as long as expected. Also a tip - don't buy dried chickpeas! You'll be there for a while reviving them. Credits to my beau who chopped/diced everything,  I just put it together. 

For the couscous if you want you can mix in pine nuts, they're lovely addition to all the lovely textures. Totally optional though as they're expensive. We added raisins and dried cranberries just because I love them.  

I didn't clean the line where we started to show how much it reduces.

Cooking Sausages - For me I'm an expert at burning the outside of sausages/meatballs while the inside is still raw. So my beau taught me this trick: simmer the sausages over low heat, and use boiling water, in a covered saucepan. This fully cooks the sausage, and then empty out the water, dry the pan and add oil and sausages to get that lovely golden brown colour. 

Taste TestSo how was the dish? I quite liked it, I definitely love the sausages though! There was a great balance of flavour and texture, and the fresh herbs smells great too. Nothing overpowered anything else. It's the perfect summer dish served with a salad, and a glass of blood orange soda/juice.

Another close up.

Beak and Sons's Range can be viewed here and is available at all major supermarkets and some selected independents nationally.  And for more inspiration and recipes check out this link.

Will you be serving sausages on the BBQ this summer?

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