Moroccan barbecued sausages with raw beetroot salad

  • 1 hr cooking
  • Serves 8
  • Print


Moroccan barbecued sausages with raw beetroot salad
  • 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


Moroccan barbecued sausages with raw beetroot salad
  • 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.

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