My local butcher, David Hubbard at St Olaves Precinct in Bury St Edmunds, makes his own delicious sausages in a number of different varieties (he also has a van on Bury Market). I buy his classic pork sausages for breakfast or a homely bangers and mash, but his spicy lamb sausages are perfect for braising in the oven with a rich tomato sauce with Moorish spices and yoghurt to add texture and flavour. It’s also a lovely recipe with chunks of lamb neck fillet if you can’t get the sausages. Neck fillet is vastly underrated but quite the best lamb for stews and curries – meltingly tender and full of flavour. It’s perfect with cous cous and some cool yoghurt with a little chopped mint and cucumber.
You will need…
- 12 Mr Hubbard’s spicy lamb sausages (Hubbard’s butchers, St Olaves Precinct) or 700g of lamb neck fillet cut into chunky pieces
- 1 x 400g can of tinned tomatoes
- 1 x 400g tin of chickpeas
- 1 medium aubergine, cut into medium sized cubes
- 1 courgette – sliced thickly
- 2 medium onions, peeled and sliced
- 2 cloves of garlic, crushed
- 1 tbsp Greek style yoghurt
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp chilli powder
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1/2 tsp black pepper
- Salt to taste
- A handful of chopped, fresh coriander
- Preheat the oven to 160°C.
- Heat the oil in a pan, add the cumin and mustard seeds and allow them to pop. Add the ground spices and the onions. Fry until softened. Add the garlic and cook through for a few minutes.
- Add the sausages (or lamb neck fillet chunks) and brown.
- Transfer to a tagine or ovenproof casserole dish.
- Add a little more oil to the pan if necessary and brown the aubergine cubes.
- Add in the courgettes and cook lightly for a few minutes.
- Stir in the tomatoes, chickpeas and Greek yoghurt.
- Pour over the sausage and onion mixture, cover and pop it into the oven for an hour until the sausages or lamb pieces are cooked, and the sauce is thickened. Adjust the seasoning to taste.
- Serve with cous cous and garnish with the fresh coriander.