Get MOR out of sausages (4 recipes for sausage lovers)

A couple of months ago a press release made it’s way into my inbox for some new sausages – actual sausages, not the dodgy euphemism that usually creeps in alongside offers for Russian brides and erectile  dysfunction (neither of which I really need to take on at the moment id you’re reading this and considering a review.)

I wrote back and they very kindly offered to send some samples, telling me that MOR sausages were aimed at making the sausage – a very much adored family food – something more than just the dance partner to mash. I accepted as, you know, sausages.

When they products arrived it was on the agreement that I have a try and maybe chuck out a tweet or two about my experience, but I absolutely couldn’t do that. No sir, these bad boys are worth more than a tweet, more than an IG story. They are AMAZING.

We’re big fans of sausages and mash, sausage sarnies and, well, sausages. Think about the pooch in those Walls ads years ago that would drool and wimper “sausage” every so often (and if you’re too young to remember those ads, get off my blog) and you’ve pretty much hit the nail on the head with how my kids, especially Roo, react when I talk about these porky blessings.

The samples we were sent were Moroccan spiced pork, chickpea and cauliflower sausages, chicken, sundried tomato and basil chipolatas (my fave), pork, super green veg and lentil sausages and pork, beetroot and bramley apple sausages.

Every one different, every one DIVINE.

The kids liked the Moroccan spiced sausage the best and the lentil the least but they liked them all in varying degrees, and these recipes are how I served them!

Summery pasta with MOR chicken, basil and sundried tomatoes chipolatas

• 1-2 cloves garlic, minced or finely chopped
• Handful finely chopped basil
• 2 finely chopped spring onions
• Half a jar of roasted peppers, finely chopped
• Pepper
• 200ml stock
• 1 tsp honey
• 1 pack of MOR chicken, basil and sundried tomato sausages

Sauté the spring onions with the garlic until golden. Add the peppers and honey, stir for 1-2mins then add the remaining ingredients. Summer and reduce.

Grill the sausages separately according to instructions. Cook the pasta according to the packet, add to the sauce and stir to cover. Take off the heat. Slice the cooked sausages and add to the pasta. Serve with a sprinkle of basil over the top.

Stuffed Pitta with MOR Pork, Lentil and Super Green veg Sausages

 

• Mint yoghurt dip (found in most supermarkets… you can make it yourself but… nahhh)
• 6 Pitts breads.
• 1/2 a Lettuce, finely sliced
• 1 Carrot, grated
• 1 red Onion, finely sliced 
• good handful of fresh coriander, chopped
• 2 Tomato, diced
• 1 pack of MOR Pork, super green veg and lentil sausages

Cook the sausages as usual and slice.

Finely slice lettuce and onion, grate the carrot and chop the coriander and tomatoes.

Add the chopped veggies to the pitta bread (which is easier to slice if you warm if slightly) and then coat in the yoghurt/mint dip. Add your sliced sausages.

Done.

MOR Morrocan spiced sausages with chickpea and cauliflower tangine.

 

• 1/2 cup dried apricots, chopped.
• 1 tin of tomatoes
• 1 tbsp tomato purée
• 1/4 cup raisins
• 1/2 butternut squash, grated
• 2 cloves garlic
• Pinch paprika
• 1 tsp sugar
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1 carrot, grated
• 1 onion, finely chopped
• 2 chopped sweet potatoes
• 1 tin chick peas
• 200ml stock
• MOR Morrocan spiced sausages with chickpea and cauliflower

Place the onion and garlic in the pan and sauté until golden. Add the spices, carrot and butternut squash. Fry for 5mins until softening. Add to a slow cooker with the diced sweet potatoes, raisins, apricots, tinned tomatoes, tomato puree, sugar and stock. Cook for 4hrs.

Once the base recipes is cooked, grill the sausages as normal, chop and stir into the base.

Serve with rice or, better still, cous cous.

MOR Pork, Beetroot and Bramley apple sausage casserole with mature cheddar mashed potatoes

• 1 cup red wine
• 1 red onion, finely sliced
• 2 tsp garlic
• 1 tbsp. plain flour
• 1 tsp mixed herbs
• pinch of salt and peppa
• 150ml stock
• 1 packet of MOR Pork, Beetroot and Bramley apple sausage
• 2 large potatoes

Saute the onion and garlic for 2-3mins, add the red wine and reduce by 1/3, then add the plain flour, salt and pepper and herbs. Lastly, add the stock. The sauce should be thick but not gloopy so thin off slightly with water if it’s too thick. Add to the slow cooker. Brown off the sausages and slice, then add to the slow cooker and leave for 2-3hrs.

Dice your potatoes and boil for 25 minutes, mash. To make this extra special, stir in some deliciously mature cheddar. NOM.

If you are sausage lovers then I really would urge you to give MOR sausages a go – I’m not sponsored by them at all, in any way, I just really enjoyed them and wanted to share!

H 🙂