eCook Meal
Pork Bangers & Herbed Orzo
with basil pesto & lemon juice
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.
Serving guide
Choose your portion size.
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). Alternatively, lightly coat the sausages with the oil. Air fry at 180°C until cooked through, 10-15 minutes (shifting halfway). 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. Fry the 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 Onion is done, toss through the cooked orzo, the basil pesto, ½ the 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
Pesto Princess Basil Pesto - 20ml
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). Alternatively, lightly coat the sausages with the oil. Air fry at 180°C until cooked through, 10-15 minutes (shifting halfway). 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. Fry the 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 Onion is done, toss through the cooked orzo, the basil pesto, ½ the 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
Pesto Princess Basil Pesto - 40ml
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). Alternatively, lightly coat the sausages with the oil. Air fry at 180°C until cooked through, 10-15 minutes (shifting halfway). 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. Fry the 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 Onion is done, toss through the cooked orzo, the basil pesto, ½ the 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
Pesto Princess Basil Pesto - 60ml
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). Alternatively, lightly coat the sausages with the oil. Air fry at 180°C until cooked through, 10-15 minutes (shifting halfway). 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. Fry the 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 Onion is done, toss through the cooked orzo, the basil pesto, ½ the 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
Pesto Princess Basil Pesto - 80ml
Fresh Basil - 10g
Lemon Juice - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.64
for 4 servings · R39.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Bangers & Herbed Orzo?
The preparation time for Pork Bangers & Herbed Orzo with basil pesto & lemon juice is between 15 and 30 minutes.
What is the total time required to make Pork Bangers & Herbed Orzo with basil pesto & lemon juice?
The total time required to make Pork Bangers & Herbed Orzo with basil pesto & lemon juice is between 30 and 45 minutes.
How many servings does Pork Bangers & Herbed Orzo provide?
4 servings
What are the main ingredients in Pork Bangers & Herbed Orzo?
Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Orzo Pasta, Pesto Princess Basil Pesto, Pork Sausage
What is the nutritional information of Pork Bangers & Herbed Orzo?
Calories: 867, Carbs: 93 grams, Fat: grams, Protein: 38.2 grams, Sugar: 13.4 grams, Salt: 1763 grams
How do I prepare Pork Bangers & Herbed Orzo?
DINNER IS READY: Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil. JUST BEFORE SERVING: When the onion is done, toss through the cooked orzo, the basil pesto, ½ the basil, the lemon juice (to taste), and seasoning. HERBY ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the 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. 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). Alternatively, lightly coat the sausages with the oil. Air fry at 180°C until cooked through, 10-15 minutes (shifting halfway). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover. 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.
What should be prepared from my kitchen to make Pork Bangers & Herbed Orzo?
Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Orzo Pasta, Pesto Princess Basil Pesto, Pork Sausage
How many calories does Pork Bangers & Herbed Orzo have?
867 calories
How much fat content does Pork Bangers & Herbed Orzo have?
grams