Braised sausages with orzo and peppers

I got this beautiful black Chasseur casserole dish for Christmas and it’s perfect for cooking dishes that need breadth not depth. I love braised sausages and my butcher makes lots of different varieties – the Cambridge, Old English, Bury Bangers, Chorizo and wild venison; he also stocks the Suffolk Salami Company salami with fennel which I just couldn’t resist. This recipe celebrates the marriage of the fennel in the salami and some extra fennel seeds to flavour the tomato sauce but I also do a version with chorizo and paprika which is just as delicious.

Serves 4

  • Good quality pork butchers sausages – if you serve 2/person you’ll need eight etc.
  • 1/2 whole salami (I used Suffolk Salami Company with fennel) or cooking chorizo, skin removed and cut into 2cm chunks
  • 2 tsp fennel seeds
  • 2 peppers, red, yellow or green – chopped into bite-sized chunks
  • 1/2 large coffee mug of orzoroughly 140g
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp chopped parsley
  • 1 red onion, finely sliced
  • 2 cloves of garlic paste
  • 2 tbsps light olive oil
  • 1 tbsp white wine vinegar
  • 1/2tsp chilli flakes with the salami or 2 tsps hot paprika if you use chorizo
  • 1/2 tsp salt and ground black pepper

To make…

  • Heat the oil over medium heat in a shallow cast iron casserole. Brown the sausages and set aside.
  • Add the fennel seeds, onion and salami chunks and cook for about 10 minutes until softened and golden. Add the garlic and pepper, stir and cook through for a couple of minutes.
  • Preheat the oven to 160C.
  • Add the vinegar, tomatoes, tomato paste, chilli flakes, black pepper and salt. Stir and mix thoroughly.
  • Sprinkle in the orzo, stir and add the sausages so that they are spaced evenly around the dish.
  • Cover the casserole and bake in the oven for about an hour.
  • The sauce should be thick, the orzo will plump up and the sausages should be tender. Garnish with chopped parsley and serve.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Pasta, Recipes and tagged , , , , , , . Bookmark the permalink.

1 Response to Braised sausages with orzo and peppers

  1. Pingback: Braised sausages with orzo and peppers — Pigeon Cottage Kitchen | My Meals are on Wheels

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