Pork Sausage Tagine

Pork Sausage Tagine

Serves 4

Both plans  5 pts per serving (original points)

Spice blend

2 tsp ground ginger

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground turneric

2 tsp paprika

1 tsp cayenne pepper

1 x pack of 8 Bowyers low fat sausages (8pts)

frylight

1 red onion, chopped

3 garlic cloves, chopped

120g dried apricots

60g flaked almonds

60g raisins

300ml tomato juice

300ml chicken stock

200g can chopped tomatoes

2 tbsp chopped fresh coriander

Combine all the spice blend ingredients and coat the sausages with them.

Heat a pan or large ovenproof casserole and spray with frylight.  Cook the sausages until browned.  Add the onion, garlic and any remaining spices.  Cook for a few mins over medium heat.

Add the remaining ingredients, bring to the boil, reduce the heat and simmer for 1 hour. (Or put in the oven at Gas 3 170°C)

Remove the sausages, simmer the sauce until thickened.  Return the sausages, season and stir.  Sprinkle with coriander.

Delicious served with couscous......(count the points on full choice 5 pts per 100 g dry weight)