This 20 minute, one-pot Moroccan stew is packed with veggies but the star is the gluten free MOR sausages spiced with harrisa paste and bursting with chickpeas, red peppers and delicious pork!
Yield: 4-6 servings
Prep time:
Cook time:
This recipe is the epitome of cooking for the lazy. Virtually everything comes from a tin or a can and all you have to do is open, drain and pour.
This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages?
They are 100 per cent gluten free pork sausages filled with Moroccan spices, cauliflower, chickpeas and red peppers from the amazing people (and my new bezzie marras) at MOR. Each serving of these sausages contains much less fat than standard sausages.The fine folks at MOR have also used veggies that are high in protein, fibre and vitamins B6, C and K--basically, these are healthy sausages, guys.
1 pack MOR Moroccan Spiced Pork, Cauliflower & Chickpea Sausages
1 tablespoon olive oil
1 tin chickpeas
1 tin red kidney beans in water
1 tin crisp salad corn (or use frozen)
1 tin baby carrots in water
1 tin chopped tomatoes
150 grams frozen spinach
150 ml chicken stock
200 grams long grain rice
salt
pepper
parsley
Need a conversion? Use this handy chart.
I will now spend a few moments waffling on about my love for sausages and the other MOR sausage varieties I was fortunate enough to devour. If you'd rather see how to make that gorgeous bowl of sausage stew, jump to the instructions.
There was a time when being gluten free meant you couldn't eat sausages. Those were dark days, sad days filled with anger at breakfast time when others were tucking into get-your-mojo-going sausage sandwiches and frustration at dinner when those who could eat gluten enjoyed piles of mashed potato topped with plump sausages, smothered in gravy.
Now, thanks to so many companies, I'm beginning to lose track, those of us sentenced to gluten free lifestyle can enjoy sausages again! This is what makes MOR different: they've skipped over your standard spiral of Cumberland sausage and assuaged the traditional pork and apple and have instead created a range of sausages with unbelievable flavours!
All of the MOR sausages are gluten free and contain less fat than traditional sausages, so you don't have to feel quite as guilty on your cheat day! Each sausage is filled with veggies, too, which makes it easy to ensure vegetable-shy children still get all the nutrients and goodness they need. We got to try four flavours: the Moroccan Spiced Pork, Cauliflower and Chickpea that feature in this recipe, the Pork Super Green Veg and Lentil Sausages, the Chicken, Sundried Tomato and Basil Chioplatas and the Beetroot and Bramley Apple Sausages.
We were so excited when these arrived that we instantly grilled up the beetroot and apple sausages and had them in gluten free hot dog buns with nicely charred onions across the top and a squirt of mustard. Sausage bliss, y'all. I'm not a big beetroot fan, so I was least looking forward to these but they were truly yummy! My only concern is that we slightly overcooked ours because I forgot that they might look a little pink still from the beetroot. Still, even with a little extra cooking, they were nice. Also, they were eaten so quickly, I forgot to take photos--lol. But inside of these was pork, beetroot, Bramley apple, spinach and honey.
Next we tried the green veg and lentil sausages and decided to have these in an easy weeknight casserole. So, I used this recipe for gluten free toad-in-the-hole and we enjoyed a delicious twist on a family favourite.
And just look at how green the inside of these sausages are! So full of goodness and flavour and veggies. My son never even noticed he was chomping so many vegetables; he just thought we were having sausages! These were our favourite flavours of MOR sausages and they're filled with green lentils, pork, garden peas, sweet chili relish, asparagus and spinach.
For the final flavour, the chicken chipolatas, we used them to put a new spin on a classic gluten free spaghetti bolognese. I fried the chipolata while the pasta was cooking and then sliced them, and stirred them through the pasta sauce. It was so easy and quick!
These were my least favourite sausages simply because I didn't like the texture. Like the other flavours, these are filled with ingredients: cherry tomatoes, red onions, red peppers, spring onions and chicken. I thought that all of the ingredients inside made the sausages fall apart since they were only thin to begin with and things like red peppers weren't cut very finely. In terms of taste? 10 out of 10!
Prep time:
Cook time:
Gluten Free One Pot Moroccan Sausage Stew
With it warming up here in Manchester, being in an un-air conditioned kitchen is pretty much as unbearable as it gets. Plus, running the oven all day just adds to the overall heat in the house and nobody needs that when it's well into the 80s. The weather really makes this dish perfect for this time of year; it's a shame that stews are generally reserved for colder months, when they are just as comforting and can be made lighter and perfect for summer.
This recipe is the epitome of cooking for the lazy. Virtually everything comes from a tin or a can and all you have to do is open, drain and pour.
This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages? They are 100 per cent gluten free pork sausages filled with Moroccan spices, cauliflower, chickpeas and red peppers from the amazing people (and my new bezzie marras) at MOR. Each serving of these sausages contains much less fat than standard sausages.The fine folks at MOR have also used veggies that are high in protein, fibre and vitamins B6, C and K--basically, these are healthy sausages, guys.
Disclosure: This is a sponsored post for MOR Food. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. Should you choose to purchase the products, I will not receive a commission or any monetary compensation. You can review my disclosure policy in full here.
Ingredients:
For the stew1 pack MOR Moroccan Spiced Pork, Cauliflower & Chickpea Sausages
1 tablespoon olive oil
1 tin chickpeas
1 tin red kidney beans in water
1 tin crisp salad corn (or use frozen)
1 tin baby carrots in water
1 tin chopped tomatoes
150 grams frozen spinach
150 ml chicken stock
200 grams long grain rice
salt
pepper
parsley
Need a conversion? Use this handy chart.
Review of MOR Gluten Free Sausages
I will now spend a few moments waffling on about my love for sausages and the other MOR sausage varieties I was fortunate enough to devour. If you'd rather see how to make that gorgeous bowl of sausage stew, jump to the instructions.
There was a time when being gluten free meant you couldn't eat sausages. Those were dark days, sad days filled with anger at breakfast time when others were tucking into get-your-mojo-going sausage sandwiches and frustration at dinner when those who could eat gluten enjoyed piles of mashed potato topped with plump sausages, smothered in gravy.
Now, thanks to so many companies, I'm beginning to lose track, those of us sentenced to gluten free lifestyle can enjoy sausages again! This is what makes MOR different: they've skipped over your standard spiral of Cumberland sausage and assuaged the traditional pork and apple and have instead created a range of sausages with unbelievable flavours!
All of the MOR sausages are gluten free and contain less fat than traditional sausages, so you don't have to feel quite as guilty on your cheat day! Each sausage is filled with veggies, too, which makes it easy to ensure vegetable-shy children still get all the nutrients and goodness they need. We got to try four flavours: the Moroccan Spiced Pork, Cauliflower and Chickpea that feature in this recipe, the Pork Super Green Veg and Lentil Sausages, the Chicken, Sundried Tomato and Basil Chioplatas and the Beetroot and Bramley Apple Sausages.
We were so excited when these arrived that we instantly grilled up the beetroot and apple sausages and had them in gluten free hot dog buns with nicely charred onions across the top and a squirt of mustard. Sausage bliss, y'all. I'm not a big beetroot fan, so I was least looking forward to these but they were truly yummy! My only concern is that we slightly overcooked ours because I forgot that they might look a little pink still from the beetroot. Still, even with a little extra cooking, they were nice. Also, they were eaten so quickly, I forgot to take photos--lol. But inside of these was pork, beetroot, Bramley apple, spinach and honey.
Next we tried the green veg and lentil sausages and decided to have these in an easy weeknight casserole. So, I used this recipe for gluten free toad-in-the-hole and we enjoyed a delicious twist on a family favourite.
And just look at how green the inside of these sausages are! So full of goodness and flavour and veggies. My son never even noticed he was chomping so many vegetables; he just thought we were having sausages! These were our favourite flavours of MOR sausages and they're filled with green lentils, pork, garden peas, sweet chili relish, asparagus and spinach.
For the final flavour, the chicken chipolatas, we used them to put a new spin on a classic gluten free spaghetti bolognese. I fried the chipolata while the pasta was cooking and then sliced them, and stirred them through the pasta sauce. It was so easy and quick!
These were my least favourite sausages simply because I didn't like the texture. Like the other flavours, these are filled with ingredients: cherry tomatoes, red onions, red peppers, spring onions and chicken. I thought that all of the ingredients inside made the sausages fall apart since they were only thin to begin with and things like red peppers weren't cut very finely. In terms of taste? 10 out of 10!
Instructions:
- Heat the olive oil in a large pot and brown the sausages for about 2 minutes, turning so that each side gets coloured.
- Add the remaining ingredients, in any order you'd like, cover and let simmer away on a medium-high heat for about 18 minutes until the sausages are cooked through and the rice is cooked.
- Sprinkle over some more parsley, season according to taste and serve!
MOR sausages are available in Tesco.
Other ways to use your MOR sausages:
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