Simple Sausage Supper
Life is complicated, nourishing yourself with delicious food should never be.
Sausages often get a bad wrap - they can be terrible quality, boast less than 50% meat, come packed with fillers, bulkers & preservatives OR they can be made with 95% (or more), grass fed & finished meat, herbs, spices, veg & nothing else. When this is the case they provide great protein & huge amounts of flavour to really simplify your cooking experience. I buy all of my meat including beautiful sausages from& this simple supper is a perfect example of picking epic ingredients & letting them do the hard work for you.
Key Facts
- High in protein
- Time saving
- No nasties
- Gluten free
Ingredients
- 3/4 cup brown basmati rice
- 300g rainbow chard
- Juice of a lemon
- 1 pack pork, fennel & red wine sausages (I get mine from Swaledale Butchers)
- 2 onions
- 2 bell peppers
- 1 large courgette
- 6-8 sun-dried tomatoes
- 1 tablespoon each dried oregano, basil & black pepper
Preparation
01
Preheat your oven to 200°C & grab a large roasting tin.
02
Roughly chop onions, peppers, courgette, add to the tin, toss with the sun-dried tomatoes & seasoning then nestle the sausages amongst. Pop in to roast for 15 minutes.
03
Meanwhile rinse your rice well, add to a pan with 2.5 cups of water, bring to a boil & then simmer on low covered with a lid until the water is absorbed. It can just steam until your ready.
04
Toss the tray about after 15 minutes then back in it goes for another 20-25 minutes.
05
Shred your chard, add to a shallow sauté pan with 1 tablespoon of water. Once everything else is ready cover the chard with a lid, whack the heat on & let it steam for 1-2 minutes before tossing with a splash of lemon juice, the rest of the lemon goes into the roasting tin.
06
Serve rice topped with your roasted veg, sausages & then add your chard. Enjoy!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
