I was looking for some way to use up sausages that were not the greatest flavour when there was a supplier change over at my favourite butcher. The following recipe is what I have come up with. I hope you enjoy it as much as my husband and I did. The meal took me approximately 1/2 an hour to cook from start to finish.

Moroccan Sausages with Chick Peas

6 large sausages (you choice of flavour)

1 medium onion (chopped)

2 teaspoons olive oil

2 teaspoons butter

1- 400gm can Chick Peas (drained)

1 - 425gm can tomato or fresh with skin removed and chopped

50gm sachet tomato paste

1 1/2 cups hot water

1 teaspoon MasterFoods Moroccan Seasoning

1 teaspoon crushed garlic

1 teaspoon dried mixed herbs

1 teaspoon sugar or artificial sweetener

1 MasterFoods "squeeze-on" chicken concentrated liquid stock

Freshly ground pepper and salt to taste

Cornflour mixed in a little water for thickening to desired consistency.

Cut each uncooked sausage into bite size pieces. Heat oil and butter in a wide based frying pan or saucepan. Add sausages and onion. Cook until sausages are browned and onion has caramelised. Add remaining ingredients except for salt, pepper & cornflour. Bring to boil then turn back the heat and simmer until liquid has reduced by approximately half. Add pepper and also salt if required. Thickening can be optional depending on how thick you want the sauce or an alternative would be to reduce the liquid more for a much stronger flavour.

Serve with crusty bread.

A fried egg popped on top, as a garnish would go well with the flavours.

Serves 2