Braised Sausages with Couscous

Serves: 4

Ingredients

2 tablespoons olive oil
8 Beef Sausages
1 large brown onion, halved, sliced
400g can chopped tomatoes
2 ½ cups beef stock
1 ½ cups couscous
⅔ cup pitted kalamata olives
2 tablespoons basil pesto

Method

1. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add sausages and cook for 2 to 3 minutes or until golden. Transfer to a board. Thickly slice diagonally.
2. Add remaining oil and onion to pan. Cook, stirring often, for 3 to 5 minutes or until tender. Add tomatoes and 1 cup stock. Season with pepper. Return sausages to pan. Reduce heat to low and simmer, uncovered, for 15 minutes or until sausages are cooked through and the sauce has thickened slightly.
3. Meanwhile, bring remaining stock to the boil in a small saucepan over high heat. Remove from heat. Stir in couscous. Cover. Stand for 5 minutes or until stock has been absorbed. Stir with a fork to separate grains.
4. Stir olives into the sausage mixture. Cook, uncovered, for 3 minutes or until warmed through. Stir pesto through sausage mixture. Spoon the couscous onto plates. Spoon over sausage mixture. Serve.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.