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Moroccan Beetroot Sausage
Casablanca — Mother recipe · en it
A colorful, fragrant sausage made with beetroots and chickpeas, typical of Casablanca, Morocco.
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of pork meat
- 100 g of beetroot, grated
- 100 g of chickpeas, cooked and grated
- 50 g of onion, finely chopped
- 2 tablespoons of saffron
- 1 tablespoon of olive oil
- 1/2 teaspoon of black pepper
- Salt to taste
- 200 g of bread, grated
- 1 egg
Method
- In a bowl, mix the pork meat, grated beetroot, chickpeas, chopped onion, olive oil, black pepper, and salt to taste.
- Soak the saffron in warm water for 5 minutes, then strain and add to the mixture.
- Add the grated bread and egg, mixing well until you get a uniform consistency.
- Form the sausages using a sausage stuffer or a plastic bag, making sure they are well filled.
- Fry the sausages in a pan with a little oil until well cooked, about 10-15 minutes over medium heat.
- Serve hot or at room temperature, perfect as a side dish for couscous or as a snack.
The story
This colorful sausage is a specialty of Moroccan cuisine, particularly popular in Casablanca, where local traditions blend with Mediterranean influences.
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