Directions
- 1Fry off the sausages until they are starting to go crispy.
- 2Add the onions and cook until soft.
- 3Add in the garlic, tomato puree, Cajun seasoning and pesto.
- 4Cook this for a few minutes before adding the uncooked orzo and chicken stock.
- 5Add the chicken stock bit by bit until the Orzo is cooked al dente.
- 6Add the cream and fresh parsley.
- 7Mix well.
- 8Serve and enjoy.
Ingredients
- 400 g sausages, skins taken off and broken up
- 1 onion, finely diced
- 4 tsp garlic puree or cloves
- 1 tbs tomato puree
- 1 tbs Cajun seasoning
- 3 tbs pesto - tomato and ricotta pesto
- 300 g uncooked orzo
- 1 ltr chicken stock
- 60 ml single cream
- 1 handful fresh parsley
Equipment
frying panknifespoon
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