This one pan dish is a real winner and lets face who doesn't like sausages. In this recipe I used spicy Italian sausages but any pork sausage will be perfect. If using pork sausages a good pinch of chilli flakes will add a welcome kick to the dish.
| Servings | Prep Time |
| 4 | 15 |
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This one pan dish is a real winner and lets face who doesn't like sausages. In this recipe I used spicy Italian sausages but any pork sausage will be perfect. If using pork sausages a good pinch of chilli flakes will add a welcome kick to the dish.
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Ingredients
- 2-3 tbsp olive or rapeseed oil
- 8 Italian sausages
- 1 large red onion cut into sliced into wedges
- 2 large garlic clove - finely chopped
- 1 small pumpkin - chopped into wedges
- 1 red pepper or a mix of peppers cut into chunks
- 200 ml cider
- 200 ml chicken stock
- 300 g orzo
- 1 sprig sage
- 2 tbsp parsely chopped
- 1 tbsp sage chopped
- salt and pepper
Servings:
Instructions
- Heat the oil in roasting tin and brown the sausages. Set aside.
- Add the pumpkin and the red pepper to the pan and cook for 2-3 minutes. Add the onion and garlic and continue cooking for 2 minutes.
- Return the sausages to the pan, add the cider and the stock, season well and add the sprig of sage to the pan.
- Transfer the roasting ton to the oven and cook for 15 minutes. Add the orzo, stir to mix well, adding more stock if required. Retrn to the oven and continue cooking for approximately 10 minutes until the orzo is cooked. Add the chopped parsely and sage
- Add the chopped parsley and sage. To save on washing up, serve the dish up at the table in the dish it was cooked in.
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