Foxy Bangers

Tunisian Sausage Stew

 

8 lamb sausages

2 onions, sliced

2 cloves garlic

1/2 tsp ground ginger

pinch of saffron

1/2 tsp ground cinnamon

1 tsp ground paprika

50gr dates

50gr dried apricots 

1 tin chopped tomatoes

1 desert sp honey

2 cups chicken stock

1 tbsp mint leaves chopped

 

Fry onions and garlic. Remove and set aside. Brown sausages, approx 5 mins.Add back onion mix and all spices. Stir and cook for 2 mins. Add all other ingredients, boil then simmer for 40 mins. Serve with couscous and a green veg.

 

 

The Foxy Fry Up by Paul Brice

High Quality sausages produce a flavoursome gourmet meal and the pan juices can be the basis for a stunning sauce/gravy.

1 pkt Foxy Bangers

10mls olive oil

1/2 small red onion sliced

1/2 tomato sliced

250mls chicken stock

20 mls Kecap Manis

5mls Dijon Mustard

Flour and water thickening

Gently fry Bangers till nicely browned. Turn regularly with TLC. Remove from pan and keep warm. Add onion and tomato to pan (and a little diced red pepper if available). Using a fork, move around the pan while while lifting the pan scrapings. When soft and well mixed add stock, Kecap Manis and mustard. simmer for 5 mins for the flavours to assimilate. Add thickening and simmer another 5 mins. Add back sausages and serve with green veg and a Potato mash or Patatas Bravas. Simple but stunning flavour !

Foxy Bangers also make superb sausage rolls or lasagna