Sticky, rose-scented, apricot-glazed, north African spiced sausages to enjoy with a mint yoghurt dip, and a cardamom mojito to wash it all down
Heat the oven to 190C /375F/gas 5 and line a baking sheet with greaseproof paper. Put the jam, harissa and mustard in a small saucepan with a tablespoon of water, and heat gently to melt the jam.
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