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Moroccan Sausage, Charred Fennel with Habanero and Mango Chilli Jam

A hot salad of sausage and fennel with a good kick of heat from the chilli and a bit of sweetness from the apricot

  • Skill: 3 Eggs
  • Preparation Time: 3 minutes
  • Service Time: 15 minutes
  • Perfect For: Banqueting, Main Courses, Starters


This recipe makes x 350g portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Char grill
Large Sauté pan
Yellow chopping board
Brown chopping board
Cooks knife


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Sub-recipe Allergens

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  1. Char grill – preheat on high
  2. Fennel – quarter from the root to the stalks and rub with half the oil
  3. Apricots – Place in hot water to rehydrate and plump up, drain the water off and slice 1mm
  4. Chilli – Remove stalks and finely dice 1mm


  1. Place the sausages and the fennel on the char grill and allow to get some really good char lines on both sides
  2. Once the sausages are cooked remove them from the char grill and slice in half on a diagonal angle
  3. Heat up the sauté pan with the rest of the oil and place in the sausages, chilli, apricot and fennel
  4. Give it a quick toss to cook the chilli
  5. Just before you remove the pan from the heat add in the chilli jam and mix it round to evenly spread it out
  6. Ready to serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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