Moroccan pork sausage with prunes

There’s no better sausage than a homemade one. Especially, if you’re looking for flavours that don’t appear in everyday sausages. My Moroccan pork sausage with Prunes combine the spices of Morocco with sweet juicy prunes and you’re in for a flavour sensation that will take your mouth on a voyage of discovery.

Moroccan pork sausage with prunes

  • Servings: Makes 2.5kgs
  • Difficulty: Moderate
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Delicious juicy sausages, that marry the spices of Morocco with the sweetness of prunes.


  • 1.6kg Pork Shoulder (Option 2: 1.2kg Pork Shoulder)
  • 400 g Pork Back fat  (Option 2: 800 g belly pork)
  • 5.5 Tbsp Ras el Hanout spice blend
  • 250 g Prunes
  • 220 g Dry breadcrumbs
  • 150 mls Red Wine
  • 3 mtrs Natural pig casings (28-32 mm grade if possible)


  1. First make your Ras el Hanout spice blend, follow my recipe for the exact quantity used in these sausages
  2. Dice up the shoulder pork and back fat into small cubes (pork and belly pork for option 2).
  3. Pass the the cubes through the mincer (meat grinder) using the coarse grind plate to make your first grind. Ensure you pass a mix of meat and fat for each handful you grind, so that the fat is evenly distributed.
  4. Dice your prunes into small even pieces.
  5. In a large mixing bowl, combine the ground meat, prunes and Ras el Hanout, mix well by hand.
  6. Pass the ground meat mix through the grinder again on the coarse plate. (If you want to make a sausage with a finer texture, then do the second grind with either the medium of fine grind plate)
  7. Now in the mixing bowl add the breadcrumbs and red wine to the mix and knead the meat well, till the fat starts to emulsify and the mixture sticks to the hands when held upside down.
  8. Now stuff your sausage casings either using a sausage stuffer, of the stuffing attachment for your grinder.
  9. Form the sausage into links and hang in a cool ventilated area for at least 24 hours to dry a little.

The ideal balance for a sausage is roughly 80% lean meat to 20% fat. If you can source it, pig back fat is ideal for sausages and allows you to precisely work out you lean to fat ratio. Alternatively, if you cannot get back fat, the a 60/40 split of lean shoulder pork mixed with belly pork work well too.

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