Name: Moroccan barbecued sausages with raw beetroot salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 6 (700g) fresh chorizo sausages; 12 (500g) pork chipolata sausages; 6 (300g) merguez or other spicy sausages; 2 tablespoon olive oil; 300 gram (1 cup) pomegranate molasses; Raw beetroot salad; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (75g) pomegranate molasses; 2 tablespoon lemon juice; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon caster (superfine) sugar; 750 gram trimmed beetroot, cut into matchsticks; 2 green apples, peeled, cut into matchsticks; 1/4 cup fresh flat-leaf parsley; 1/4 cup mint leaves

Ingredients

6 (700g) fresh chorizo sausages

12 (500g) pork chipolata sausages

6 (300g) merguez or other spicy sausages

2 tablespoon olive oil

300 gram (1 cup) pomegranate molasses

Raw beetroot salad

1/4 cup (60ml) extra virgin olive oil

1/4 cup (75g) pomegranate molasses

2 tablespoon lemon juice

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon caster (superfine) sugar

750 gram trimmed beetroot, cut into matchsticks

2 green apples, peeled, cut into matchsticks

1/4 cup fresh flat-leaf parsley

1/4 cup mint leaves

Method

1.Preheat oven to 160°C (140°C fan forced).

2.Make raw beetroot salad. Place oil, molasses, juice, spices and sugar in a medium bowl, season, whisk to combine. Add beetroot and apple, toss well to coat in dressing. Stir in herbs just before serving.

3.Twist each chorizo sausage in the middle to make two smaller sausages, cut in half using scissors or with a knife.

4.Rub all the sausages with oil to coat lightly. Heat a large, heavy-based frying pan over medium heat. Add half the sausages, cook, turning, for 8 minutes or until well browned. Transfer sausages to an ovenproof dish, toss with half the molasses, keep warm in oven. Repeat with remaining sausages, add to baking dish with remaining molasses, toss to combine.

5.Serve sausages immediately with beetroot salad, or keep sausages warm for up to 20 minutes in the oven.

It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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