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Gochujang sausage orzo

Two plates gochujang sausage orzo

Joe Woodhouse

Gochujang sausage orzo

Name: Gochujang sausage orzo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp neutral oil such as vegetable; 4 sausages of your choice (about 200g; use meat or plant-based sausages), skins removed; 1½-2 tbsp gochujang to taste; 1 shallot diced; 1 large garlic clove minced; 1 heaped tbsp tomato purée; 150g orzo; 1 tsp soy sauce; 500ml hot chicken or vegetable stock or use boiled water; 60g cavolo nero stems removed, roughly chopped; 20g coriander finely chopped; parmesan or vegetarian alternative, finely grated (see tip)

Sophie Gastman

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins - 30 mins

A star rating of 4.8 out of 5.46 ratingsRate

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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

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp neutral oil

such as vegetable
4 sausages of your choice

(about 200g; use meat or plant-based sausages), skins removed
1½-2 tbsp gochujang

to taste
1 shallot

diced
1 large garlic clove

minced
1 heaped tbsp tomato purée
150g orzo
1 tsp soy sauce
500ml hot chicken or vegetable stock

or use boiled water
60g cavolo nero

stems removed, roughly chopped

To serve

20g coriander

finely chopped
parmesan

or vegetarian alternative, finely grated (see tip)

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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.

Recipe tips

Make it vegan

Use plant-based sausages and swap the parmesan for a plant-based alternative or 2 tsp nutritional yeast.

Store the leftovers

Leftovers will keep chilled in an airtight container for up to three days. Reheat in a pan over a low heat with a splash of water to loosen.

Swap the cavolo nero

Kale or spinach both work well.

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A star rating of 4.8 out of 5.46 ratings

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