Gochujang sausage orzo
Serves 2
Easy
Prep:
Cook: -
This one-pan orzo with gochujang and cavolo nero is great for midweek, as it uses storecupboard ingredients. Adjust the heat by using more or less of the gochujang
Skip to ingredients
Units:
- 2 tbsp neutral oilsuch as vegetable
- 4 sausages of your choice(about 200g; use meat or plant-based sausages), skins removed
- 1½-2 tbsp gochujangto taste
- 1 shallotdiced
- 1 large garlic cloveminced
- 1 heaped tbsp tomato purée
- 150g orzo
- 1 tsp soy sauce
- 500ml hot chicken or vegetable stockor use boiled water
- 60g cavolo nerostems removed, roughly chopped
To serve
- 20g corianderfinely chopped
- parmesanor vegetarian alternative, finely grated (see tip)
Nutrition: Per serving
- kcal780
- fat38g
- saturates10g
- carbs74g
- sugars8g
- fibre10g
- protein30g
- salt3.5g
Method
step 1
Heat 1 tbsp oil in a large pan over a medium heat and cook the sausagemeat, breaking it up with a wooden spoon, for 5-6 mins until browned and crisp. Stir in ½ tbsp of the gochujang to coat, then transfer to a plate and set aside.
step 2
Heat the remaining oil in the pan and reduce the heat to medium-low. Cook the shallot with a pinch of salt for 6-7 mins until softened. Add the garlic, remaining gochujang and tomato purée, stir and cook for another minute.
step 3
Stir in the orzo and soy sauce, then pour in the hot stock or water. Bring to the boil, then reduce the heat and simmer for 10 mins, stirring often so the orzo doesn’t stick. In the last few minutes of cooking, stir through the cavolo nero and cook for 2-3 mins until tender. When ready, the orzo should be al dente and most of the liquid should have been absorbed.
step 4
Spoon the orzo into bowls or dishes and top with the crispy sausagemeat, coriander and plenty of grated cheese.
