Cider roasted sausages with pumpkin spice pearl couscous

By Shahir Massoud
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Ingredients

Sausages:

  • 5 100 gram sausages (of your choice: pork, turkey, etc.)
  • 3 tablespoons olive oil
  • 1 sweet potato, cubed into 1 centimeter pieces
  • 1 fennel bulb, diced
  • 2 cups cider (pick a nice dry cider, not too sweet)

Pumpkin spice israeli couscous:

  • 1 cup pearl couscous
  • 2 tablespoons olive oil
  • Half of the pumpkin spice blend
  • 3 cups chicken stock
  • 2 tablespoons butter

Pumpkin spice blend:

  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves

Directions

Sausages:

  1. Preheat oven to 400 degrees. Sear the sausages in olive oil in a cast iron skillet on medium/high heat for one to two minutes. Turn, and make sure to sear on all sides. Remove. Add sweet potatoes and fennel, with a pinch of salt (and another squeeze of olive oil if needed). Cook on high heat for two to three minutes, allowing vegetables to caramelize. Add cider and bring to a boil. Add back sausages, then place in oven for 20 minutes. 

Pumpkin spice israeli couscous:

  1. Heat the olive oil in a cast iron skillet, then add the couscous. Toast for one minute. Add the spices and toast for another one to two minutes until golden brown. Add the stock and cook for 15 - 16 minutes until the liquid is absorbed and the pasta has been cooked.  Finish with the butter and serve. 

Pumpkin spice blend:

  1. Serve with couscous on the bottom of the plate, topped with sausage, vegetables and some of the cider. Garnish with finely chopped chives (important because this dish particularly needs a pop of colour!)

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