Serves 4
Directions
- 1Cook the sausages in a large pan over medium heat until browned.
- 2Add the Cajun seasoning, diced onion and peppers, and fry for 4–5 mins.
- 3Mix the honey with the chilli crisp oil and add half of it to the pan with the garlic and tomato purée.
- 4Stir well.
- 5Pour in the orzo and stock.
- 6Simmer gently, stirring often, adding more liquid if needed, until the orzo is cooked.
- 7Once thickened and cooked through, stir in the cream cheese.
- 8Top with cheddar and Red Leicester, pop a lid on and let it melt.
- 9Finish with that hot honey drizzle and garnish.
- 10Serve and enjoy!
Ingredients
- 6 approx. 400g pork sausages, sliced
- 1 tbsp Cajun seasoning
- 1 onion, finely diced
- 2 peppers, diced
- 3 tsp garlic purée
- 1 tbsp tomato purée
- 2 tbsp honey
- 2 tsp chilli crisp oil
- 300 g orzo
- 800 ml -1ltr chicken stock (hot)
- 100 g light cream cheese
- 80 g cheddar, grated
- 40 g Red Leicester, grated
- Fresh parsley or spring onions to garnish
Equipment
large panlid
Tips
- Simmer gently, stirring often, adding more liquid if needed, until the orzo is cooked.
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