We split 1/8 cow with J’s family (from local supplier Bonnie Beef) and towards the end of my stash I’m always left wondering what to do with the final batch of sausages. On Saturday night I put my powers of Google to work and came upon this recipe from Coles.
Always keen to get some additional vegetables and use what I have, I added carrot and celery, subbed beef stock for chicken stock and used fresh corn. Instead of cooking it in a saucepan (not sure how I am supposed to cook sausages in a saucepan Coles!) I used my extra large frypan and cooked my rice like a paella.
The result was a tasty Saturday night dinner and a different use for those excess sausages. And there were lots of leftovers, which made for a tasty Monday lunch. And on Mondays, anything that gets me through is worth a try!
- Prep Time:
10 min - Cook Time:
30 min - Ready Time:
40 min
Ingredients
- 2 tablespoons Oil
- 6 Sausages (I used beef)
- 1 Onion, diced
- 1 Celery stalk, diced
- 1 Carrot, diced
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Tumeric
- 1 1/2 cups Basmati rice
- 3 cups Stock (I used half beef half water)
- 1 Cob of corn, kernels removed
- 1/4 cup Currants
- Natural yoghurt to serve
Directions
- In a large, deep frying pan, heat olive oil on high.
- Cook your sausages, turning regularly, until browned and cooked through.
- Remove from pan and set aside, covered to keep warm.
- Using some of the sausage fat in the pan (depending on how much fat your sausages cook out) saute onion, garlic, celery and carrot on medium heat until onion is translucent.
- Add the cumin, paprika and tumeric and stir through until fragrant.
- Add the rice and stir until coated.
- Add stock and reduce heat to medium-low. Cover and leave to simmer gently for 12-15 minutes or until stock is absorbed and rice is cooked. You may need to add more water - check on your rice as needed.
- Slice up sausages and add to rice, together with currants and corn.
- Serve with natural yoghurt or raita and cucumber slices or coriander.
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