Meaning ‘barley’ in Italian, this grain-like pasta will form the delicious base of your dish today, Chef. Tossed with caramelised onions, fresh basil, and lemon juice, the bed of orzo is topped with juicy pork sausages for a fuss-free dinner that will please any fussy diner.
Herbed Orzo & Pork Bangers
Herbed Orzo & Pork Bangers
with fresh basil & lemon juice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Basil
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Orzo Pasta
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
COOK THE ORZO
Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
FRY THE SAUSAGES
Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and starting to caramelise, 8-10 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 100ml
Pork Sausages - 180g
Onion - 1
NOMU Italian Rub - 15ml
Fresh Basil - 3g
Lemon Juice - 10ml
COOK THE ORZO
Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
FRY THE SAUSAGES
Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and starting to caramelise, 8-10 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 200ml
Pork Sausages - 360g
Onion - 1
NOMU Italian Rub - 30ml
Fresh Basil - 5g
Lemon Juice - 20ml
COOK THE ORZO
Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
FRY THE SAUSAGES
Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and starting to caramelise, 10-12 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 300ml
Pork Sausages - 540g
Onions - 2
NOMU Italian Rub - 45ml
Fresh Basil - 8g
Lemon Juice - 30ml
COOK THE ORZO
Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
FRY THE SAUSAGES
Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and starting to caramelise, 10-12 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 400ml
Pork Sausages - 720g
Onions - 2
NOMU Italian Rub - 60ml
Fresh Basil - 10g
Lemon Juice - 40ml
Woolies Products in this dish
