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I have used a chipotle paste as the main flavouring for this quick dish but you can use whatever paste you may have in your fridge. This would work well with harissa, chermoula, sharama or even pesto. I guess you could make this every night of the week and have a different flavour each time. Mix it up by stirring in tomatoes instead of cabbage or a handful of peas.

12 chipolata sausages

dash vegetable oil

1 onion, diced

2 carrots, diced

3 tbsp chipotle paste (see note above)

300 ml passata

500 ml chicken stock

300 g orzo

¼ cabbage, shredded

Place a high sided trying pan over a medium heat, add a splash of vegetable oil and cook the sausages for 15 minutes until brown on all sides.

Add the onion and carrot and sauté for 5-7 minutes until soft. Add chipotle paste or whatever paste you are using along with the passata and stir, pour in the stock, season with salt to taste then add the prozo. Give everything a good stir. Bring to the boil, lower the heat to a simmer and cook for 10 minutes, stirring every so often to stop the orzo sticking.

Add the cabbage, cover with a lid or foil, remove from the ehat and leave to steam for 10 minutes. Serve sprinkled with parsley.

One Pan Sausage & Orzo

Jules
I have used a chipotle paste as the main flavouring for this quick dish but you can use whatever paste you may have in your fridge. This would work well with harissa, chermoula, sharama or even pesto. I guess you could make this every night of the week and have a different flavour each time. Mix it up by stirring in tomatoes instead of cabbage or a handful of peas.
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Prep Time 5 minutes
Cook Time 15 minutes
resting 10 minutes
Course Main Course
Servings 4 people
Calories 703.9 kcal

Ingredients
  

  • 12 chipolata sausages
  • splash vegetable oil
  • 1 onion diced
  • 2 carrots diced
  • 3 tbsp chipotle paste
  • 300 ml passata
  • 500 ml chicken stock
  • 300 g orzo
  • ¼ cabbage shredded

Instructions
 

  • Place a high sided trying pan over a medium heat, add a splash of vegetable oil and cook the sausages for 15 minutes until brown on all sides. 
  • Add the onion and carrot and sauté for 5-7 minutes until soft. Add chipotle paste or whatever paste you are using along with the passata and stir, pour in the stock, season with salt to taste then add the orzo. Give everything a good stir. Bring to the boil, lower the heat to a simmer and cook for 10 minutes, stirring every so often to stop the orzo sticking. 
  • Add the cabbage, cover with a lid or foil, remove from the heat and leave to steam for 10 minutes. Serve sprinkled with parsley.

Nutrition

Calories: 703.9kcalCarbohydrates: 81.1gProtein: 30.6gFat: 28.7gSaturated Fat: 10gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.9gCholesterol: 3.8mgSodium: 1459.2mgPotassium: 882.5mgFiber: 7.6gSugar: 12.8gVitamin A: 5559.5IUVitamin C: 33.3mgCalcium: 72.9mgIron: 3.1mg
Tried this recipe?Let us know how it was!

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