This is perhaps one of my favourite recipes and one I am extremely proud of. The Lamb & Apricot sausage comes through so great on this and really shows it in its prime. It is so easy to make and will impress anyone who you might be entertaining. As with a lot of my recipes you do not need to use the sausages in the recipe, but I would really recommend it. The apricot really shines through the lamb and tomato sauce.
Lamb Kofte Tagine with Zuchinni Fritters
Prep time – 15 mins
Cook time – 35-40 min
Serves 3 – 4
Lamb Kofte Tagine
1 packet Britwurst Lamb & Rosemary Sausage (the Lamb & Rosemary works great, but others will also be OK)
1 onion, finely chopped
Olive oil, for frying
2 x 400g Tins chopped tomatoes
Greek yogurt, to serve
- Heat oven to 160C. Remove sausage from its casing and form into small balls/patties (kofte). Heat oil in pan to a high temperature and brown kofte on both sides. Place in oven, keeping an eye on them so they do not over cook.
- Reduce pan temperature to medium, add onion to the oil left over from cooking the sausages and lightly sauté. Add tinned tomatoes, season, and lightly simmer for 20 mins until the sauce as reduced by a quarter.
- Remove cooked kofte from oven and add to sauce, mixing in if you like, or just placing on top.
- Whilst still on a medium heat make space to crack 4 eggs into the tomato sauce and place a lid on the pan immediately. Let the eggs cook for approx 5 mins, if not quite cooked after that time, let finish off in oven.
- Serve with Greek yoghurt sprinkled with cayenne pepper (to taste) and zucchini fritters (see recipe below).
225g grated courgette
2 eggs, beaten
4 tablespoons chopped onion
8 tablespoons plain flour
8 tablespoons grated Parmesan cheese (*)
8 tablespoons grated Mozzarella cheese (*)
salt to taste
2 tablespoons vegetable oil
- In a medium bowl, combine the courgette, eggs, onion, flour, parmesan cheese, mozzarella cheese and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a frying pan over medium-high heat. Drop courgette mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Keep warm in oven.
(whilst the recipe is for 3-4 people, the photo I took represents a portion for 1-2)
This recipe is a great Italian risotto recipe which would pair together perfectly with the Lamb & Wild Garlic sausage, however I think it would work with any of my produce – even the bacon or black pudding!
Tomato Risotto with Sausage
Prep Time: 15 Mins
Cook Time: 1 hour
1 packet Britwurst sausage / bacon / black pudding
500g cherry tomatoes, halved
8 cloves garlic, unpeeled
4 tablespoons olive oil
salt & pepper
2 large onions
440g risotto rice
800ml vegetable stock (or stock flavour of choice)
large handful fresh basil
parmesan cheese, to taste
1. Preheat oven to 180C, line a baking tray with the cherry tomatoes in a single layer and add the garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt & pepper. Roast in preheated oven for around 30 mins.
2. Remove tomatoes & garlic from oven and squeeze the garlic from its skin and roughly chop. Set aside.
3. Bring the stock to the boil in a saucepan and reduce the heat so it is gently simmering.
4. Whilst the stock is warming up to boiling, heat the remaining olive oil in a heavy based pan over a medium heat. Add the onions and cool for around 7 minutes, until the onion is soft. Add the rice and stir constantly to make sure the rice is coated in oil.
5. Add a ladleful of the simmering stock to the rice and stir until the liquid has been completely absorbed. Continue to add stock at small ladlefuls at a time, allowing the liquid to be absorbed until adding the next ladleful. Half way through start cooking sausages/bacon/black pudding to your liking. Each has a different cooking time, so aim to make sure it is finished when the risotto is, keeping warm if finished early. Cook the rice until firm and creamy.
6. Remove the risotto from the heat and add the garlic, basil and parmesan, stirring gently to combine. Add the tomatoes and fold through the rice gently.
7. Spoon into serving bowls and serve immediately, placing either your sausage / bacon / black pudding on top.
Prep Time: 20 Mins
Cook Time: 1hr 30 Minutes
250g lentils of choice
2 bay leaves
1 packet Britwurst sausage (preferably beef or lamb)
1 packet Britwurst smoked bacon
1 large onion, sliced
4 garlic cloves, finely diced
3 celery stalks (leaves included if possible), chopped
4 large carrots
900ml beef/chicken/vegetable stock
250g spinach (fresh or frozen)
black pepper, grounded
1. Prepare lentils to packet instructions (adding the bay leaves when cooking).
2. Heat 2 tablespoons of the oil in a large, heavy-bottomed saucepan, add the sausage and brown whilst stirring frequently. Remove the sausage to a cutting board and cut into smaller pieces. Reserve on the side.
3. Add the onions, garlic and bacon to the saucepan and cook over a medium heat, stirring occasionally.
4. Add the rest of the vegetables, along with the stock and lentils in their cooked water and bring to the boil.
5. Bring to a simmer and let it cook for 45 minutes.
6. 15 minutes before serving add the spinach and stir. Check for seasoning.
7. Serve with bread and a sprinkling of parsley.
Whilst using beef or lamb sausages is not essential, it is recommended. If you prefer you can twist and snip them into 3rds before cooking. If so, you do not need to slice them afterwards. If using a thicker sausage I would serve them whole.
I used 2 ‘Suppengrün’ bunches for my vegetable mix instead of carrots, but the celery was separate.
Try using a home made stock if possible. I used one from when I boiled some beef with some vegetables and it was perfect.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
1 tablespoon olive oil
3 red onions, roughly chopped
1 red pepper, sliced
1 garlic clove, sliced
small bunch of fresh coriander roughly chopped, with leaves and stalks separated
1 x packet Britwurst Moroccan Lamb Sausages (feel free to use other flavours as well)
2 x can tinned chopped tomatoes (400g, 1 x plain, 1 with added chili if available)
4 x eggs
1. Gently squeeze sausages in the middle then twist and cut each one in half to create 12 mini sausages. If using pork sausages take extra care, or cook sausages first then cut them and add them at step 3.
2. Heat the oil in a frying pan, then soften the onions, red pepper, garlic and coriander stalks for 5 mins until soft. Add sausages and cook until browned.
3. Stir in the tomatoes and let it simmer for 8-10 minutes.
4. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
(photo & recipe (c) Britwurst)
Serves 2 – 3
Prep Time: 10 Minutes
Cook Time: 35 Minutes
3 leeks, white and light green parts only, halved lengthwise and cut into 1 inch pieces.
4 lbsp olive oil
salt & pepper
1 packet Britwurst sausages
4 apples, peeled, cored, and chopped into 1 inch chunks
- Preheat over to 180C. Line a large baking tray with foil and set aside.
- Prepare the leeks in 3 tablespoons of olive oil with salt and pepper. Spread over the baking tray and roast for 10 minutes.
- Add fresh thyme and parsley (to taste) to the remaining olive oil and then add chopped apple and evenly mix.
- Add the sausages and apple to the baking tray and cook for a further 25 minutes until sausages are nicely brown.
- Serve at once, with crusty bread to soak up all the lovely baking juices!
2 medium/large sized sweet potatoes
Salt and pepper to taste
1 packet Britwurst Beef Merguez sausages (any sausage would work well however, especially beef or lamb)
1 onion, sliced
- Heat oven to 200c.
- Scrub sweet potatoes, (leaving the skin on) into small cubes. In a large bowl, add a few tablespoons of the harissa paste (note: each harissa is different, so taste before you add to check how spicy it is). If too spicy dilute a little bit with olive oil. Make sure sweet potatoes are coated well. Salt and pepper to taste.
- Place on a parchment liked baking sheet, making sure they are not too crowded. This will allow them to crisp, rather than steam. Stir after 15 minutes. Check again after 10 minutes. Roast until crisp and tender.
- While roasting, brown Merguez sausage in a skillet. You can either serve them whole, or pinch and twist in the middle, then cut in half to make smaller. If you like, you can also just use the meat from the casings, pressing it out like a tube of toothpaste. Saute some onions together with however you decide to use your sausages.
- Poach your eggs, salt and pepper and set aside,
- Remove the sweet potato hash from the oven, and fold into the skillet along with the sausage and onions, and mix. Gently place eggs over top, garnishing with fresh chive or coriander (and if you like, more harissa).
- Serve immediately.
1 tbsp sunflower oil
2 red onions finely chopped
2 tsp finely chopped root ginger
2 garlic cloves
1 red chilli, seeds removed and finely chopped
200g dried apricots
150g soft dried figs
150g demerara sugar
150ml white wine vinegar
¼ whole nutmeg, grated
1 cinnamon stick
1 tsp sea salt flakes
freshly ground black pepper
- Heat the oil and fry onions over a low heat for 10mins or until very soft but not coloured.
- Add the garlic, ginger and chilli. Cook for a further 2-3 minutes
- Increase the heat slightly and fry for a further 4-5 minutes until onions begin to brown, stirring constantly.
- Blitz the apricots and figs in a food processor or finely chop. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes or until dried fruit begins to soften.
- Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and pepper.
- Stir well and bring to gentle simmer and cook for 30 minutes stirring often to make sure the chutney does not stick and burn at the bottom of the pan. If the chutney gets too thick, add a little water.
- The chutney is ready when the liquid has reduced so that it is the right consistency. Remove from heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.
- Spoon the chutney into sterilised jars. This amount makes 1-2 jars – I usually make double and keep it in the fridge.
- Leave the chutney to mature for a couple of days before using.