Pork And Leek Sausages With Indian Spiced Cauliflower Rice

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Bursting with flavour, this deliciously fresh sausage dish is also simple to make – perfect for those tight for time in the evening.

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

8 leek and pork sausages
2 tablespoons olive oil (plus some for cooking the sausages)
1 cauliflower, broken into florets
1 teaspoon ground tumeric
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 green chilli deseeded and finely chopped or sliced
1x 2cm piece of fresh root ginger peeled and grated
4 spring onions, chopped
200g frozen peas
2 tablespoons freshly chopped coriander

Method

Step 1

Heat 1 teaspoon oil in a large frying pan and cook the sausages until golden and cooked through. Put the cauliflower into a food processor and whiz together until the mixture resembles rice.

Step 2

Heat 1 tablespoon oil in a large pan and add the spices, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.

Step 3

Add the remaining olive oil, cauliflower rice and 2 tablespoons water. Toss all the ingredients together, and cook for 5-10 minutes until the cauliflower is cooked. Stir in the peas and continue to cook until the peas are heated through.

Step 4

Stir through half the herbs into cauliflower rice.

Step 5

Divide the rice among four plates and put two sausages on top. Garnish with the remaining coriander and serve with mango chutney.

Method

Step 1

Heat 1 teaspoon oil in a large frying pan and cook the sausages until golden and cooked through. Put the cauliflower into a food processor and whiz together until the mixture resembles rice.

Step 2

Heat 1 tablespoon oil in a large pan and add the spices, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.

Step 3

Add the remaining olive oil, cauliflower rice and 2 tablespoons water. Toss all the ingredients together, and cook for 5-10 minutes until the cauliflower is cooked. Stir in the peas and continue to cook until the peas are heated through.

Step 4

Stir through half the herbs into cauliflower rice.

Step 5

Divide the rice among four plates and put two sausages on top. Garnish with the remaining coriander and serve with mango chutney.

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