Leaning Tower pork, chilli and ale sausages bring the flavour to this one-pan orzo. Beef stock, cream and parmesan make the sauce, with cannellini beans and spinach stirred through towards the end. The chilli and ale come from the sausages; there’s no separate beer measure to add.
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Recipe Information
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 500 g Leaning Tower Pork, Chilli & Ale Sausages
- 1 cup orzo
- ½ Spanish onion, diced
- 2 cloves garlic, diced
- 500 ml beef stock
- 250 ml pouring cream
- 50 g grated parmesan
- 1 tin cannellini beans, drained
- 2 handfuls baby spinach
- 1 handful chopped parsley, to serve
- Fresh chilli and a squeeze of lemon, to serve
Method
- Heat a pan over medium heat. Add sausages and cook until browned, breaking them up roughly as they cook.
- Add onion and garlic, sautéing until softened.
- Stir in the orzo and toast it lightly for 1–2 minutes.
- Pour in the beef stock and simmer, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
- Stir in the cream and let the sauce thicken slightly.
- Add the parmesan, cannellini beans and spinach. Stir gently until the beans are warmed through, the spinach is wilted and the sausage pieces are cooked through.
- Serve garnished with the chopped parsley, a squeeze of lemon and fresh chilli.
Butcher’s Tip
Break the sausages into smaller pieces as they brown, then stir the orzo occasionally as it simmers so it cooks evenly. Add the spinach near the end, just long enough for it to wilt.
How to Serve
Finish with chopped parsley, fresh chilli and a squeeze of lemon.
Watch the Recipe
Watch Creamy Sausage Orzo with Chilli, Ale & Parmesan on YouTube
Shop the Ingredients
Order our Leaning Tower Pork, Chilli & Ale Sausages online or pick them up at The Lucky Pig, 452 Centre Road, Bentleigh.
More Recipes to Try
Visit The Lucky Pig
Find our butcher and smokehouse at 452 Centre Road, Bentleigh VIC 3204.
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