Homemade sausage and couscous revisited

HOMEMADE SAUSAGE AND COUSCOUS REVISITED

Portions : 8 - Preparation : 1 hour - Cooking time : 20 minutes

Ingredients

The sausages

• 1 onion, thinly sliced
• 3 cloves garlic
• 1 kg Québec ground pork
• 15 ml (1 tbsp.) ground coriander
• 15 ml (1 tbsp.) ground cumin
• 15 ml (1 tbsp) sweet paprika
• 10 gr (1 tbsp) salt
• pepper to taste
• 2 pork casings

Couscous

• 1 l (4 cups) brown veal stock
• 2 carrots, brunoise
• 2 zucchini, brunoise
• 2 shallots, minced
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) tomato paste
• 8 ml (1/2 tbsp.) ground cumin
• 8 ml (1/2 tbsp.) ground coriander
• 8 ml (1/2 tbsp.) paprika
• 1 pinch cayenne pepper (or harissa)
• 1 l (4 cups) medium couscous semolina
• 1 l (4 cups) water
• 60 ml (4 tbsp) unsalted butter
• 16 multicolored cherry tomatoes
• 32 sweet green grapes
• 500 ml (2 cups) cooked chickpeas
• Salt and pepper to taste

Preparation

1. Using a blender, purée the onion and garlic.
2. In a bowl, combine ground pork, prepared onion-garlic purée, coriander, cumin, paprika, salt and pepper.
3. Using an electric or manual sausage pusher, make the sausages.
4. First, thread the casing over the end of the pusher, add the meat to the pusher and feed it to the beginning of the end. Tie a knot at the end of the casing (this will prevent excess air from entering the first sausage).
5. Next, gently make the sausages, letting the casing slide between your hands as it fills up, as you wish.
6. Once the casing is full, you can make individual sausages or keep it long.
7. Preheat the bbq to maximum.
8. In a saucepan, reduce the veal stock by half.
9. Add the carrots and zucchinis, shallots, garlic, tomato paste, cumin, coriander, paprika and chilli. Cook for 5 minutes over medium heat. Check seasoning.
10. In a bowl containing the wheat semolina, add the boiling water and butter, stir and cover with cling film. Leave to rest for 10 minutes. Add a little salt and mix with a whisk.
11. On the bbq grill, sear the sausage(s) for 2 to 3 minutes on each side, then continue cooking for a further 10 minutes on indirect heat.
12. When ready to serve, arrange the wheat semolina in a large dish, add the sausage(s) and scatter over the tomatoes, chickpeas and fresh grapes. Pour over the sauce with the vegetables.