Smoked Pork Sausage Pilaf

Ingredients

40 mins

4 servings

1A little olive oil
1A scattering of chili seeds
1Smoked Pork Sausage (the horseshoe shaped ones most popularly produced by Matteson's in the UK). Cut in to coins, about 5mm thick then cut in to half circles.
1Onion. Chopped.
1Carrot. Cut in to half-circles like the sausage.
1 cupwhite or basmati rice
1/2 cupFrozen sweetcorn (approx amount)
1/4 cupFrozen peas or petit poise (approx amount)
2 cuphot vegetable stock or water

40 mins

1

I used to call this Smoked Pork Sausage Risotto, but I realised this dish had no business being called a risotto at all so I've gone for calling it a Pilaf instead. Whatever you call it it's still a quick, simple and cheap meal, ideal for after work or as a weekend lunch. Any leftovers will also keep quite well to take to work for lunch the next day.
2

You'll need a wide pan, or skillet, with a tight fitting lid, in which you should heat the olive oil then add the chilli seeds (or omit them if you don't like chilli).
3

Once the chilli seeds have started to colour/flavour the oil add in the sausage, onion and carrot and fry them off for five minutes or so. Don't let it stick but if you can get a little bit of colour on the edges of the sausage all the better.
4

Stir in the rice, to coat it in the oil and mix in with the sausage, onion and carrot.
5

Stir in the sweetcorn and peas.
6

Pour in the stock/water. DO NOT STIR unless you like the rice to be a little sticky.
7

Bring to the boil then reduce the heat to the lowest setting and put the lid on.
8

Allow to cook for about 15 minutes (more like 10 minutes for basmati rice) then turn the heat off and allow to rest for a further 10 minutes. Avoid taking the lid off during this step.
9

Check that all the water/stock had been absorbed by the rice. If not, get it back on the gentle heat, with the lid on, for a few minutes more.
10

Serve.