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Moroccan Lamb Sausages with Red Wine and Mushroom Sauce

Prep time Cook time  Servings
20 mins 40 mins 4


  • 6 Moroccan lamb sausages
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 300g button mushrooms, sliced
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 250ml beef stock (or use beef bone broth for an added health kick!) 
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Serve with mashed potatoes or creamy polenta


  1. Brown the Sausages: In a large skillet or frying pan, heat one tablespoon of olive oil over medium heat. Add the venison sausages and brown them evenly on all sides, about 8 minutes. Remove the sausages from the pan and set aside.

  2. Sauté Onion and Garlic: In the same pan, add the remaining tablespoon of olive oil. Add the sliced onion and minced garlic and cook until the onion is soft and translucent, about 5 minutes.

  3. Cook the Mushrooms: Add the sliced mushrooms to the pan and cook until they are soft and browned, about 7-10 minutes.

  4. Deglaze with Red Wine: Pour the red wine into the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 5 minutes.

  5. Add Sauce Ingredients: Stir in the tomato paste, dried thyme, and bay leaf. Add the beef or game stock and bring the mixture to a simmer.

  6. Return the Sausages to the Pan: Add the browned sausages back to the pan. Cover and simmer gently for 20-25 minutes, or until the sausages are cooked through and the sauce has thickened. Season with salt and pepper to taste.

  7. Final Touches: Remove the bay leaf and sprinkle the dish with chopped fresh parsley before serving.

  8. Serve: Plate the venison sausages and mushroom sauce over a bed of mashed potatoes or creamy polenta. This not only complements the rich flavours of the sauce but also turns the dish into a filling, comforting meal.

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