Venison Sausage Tagine
Recipe submitted by Rudy Roversi
6 venison sausages
150g black olives (pitted)
1 jar Al'Fez Spiced Tomato & Herb Tagine Sauce
1 tsp Al'Fez Harissa paste
1 tbsp vegetable oil
Freshly ground black peppercorns for seasoning
1. Fry the sausages in a pan at a medium-high heat, adding a generous grind of black pepper. Turn the sausages for a couple minutes or until they are nicely browned.
2. Pour the Tomato & Herb Sauce in a medium Tagine and arrange the sausages and olives on top. Cook for 5 minutes then gently break the eggs between the sausages and cook for another 5 minutes or until the eggs are cooked to your liking.
3. Serve with some toasted pitta breads