Braised Sausages with Couscous

Braised Sausages with Couscous


Serves: 4


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



  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.


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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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