Seared Sausage
with Warm Orzo Salad- Blé
Orzo pasta is perfect for soups and salads. In this warm salad, sausage serves as the ultimate flavour bomb and carrots, zucchini and bell peppers create a fresh and colourful presentation. We finished it with a fresh squeeze of lemon to brighten the flavours.
Ingrédients
2 pièce(s)
Courgette
2 pièce(s)
Poivron rouge
2 pièce(s)
Tomato
14 g
Persil
1 pièce(s)
Citron
500 g
Saucisse italienne douce, avec boyau
227 pièce(s)
Oignon rouge
227 g
Carottes miniatures coupées
340 g
Orzo
(Contient: Blé)
4 gousse(s)
Ail
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
Instructions
Prep: Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop the parsley. Mince or grate the garlic. Coarsely chop the tomatoes. Cut the zucchini in half lengthwise and slice into 1⁄4-inch half-moons. Cut the lemon in half.
Cook the sausage: Heat a drizzle of oil in a large non-stick pan over medium heat. When hot, sear the sausages, turning them occasionally until evenly brown on all sides, about 6 minutes. Remove from the pan and slice into 1⁄2-inch rounds on a diagonal. Return the sausage to the pan and brown the slices for about a minute or two. Transfer to a large plate.
In the same pan, heat a drizzle of oil over medium heat. Add the onion, carrot and zucchini and season with salt and pepper. Cook, tossing for about 4 minutes.
Cook the orzo: Meanwhile, add the orzo to the boiling water. Cook for about 7-9 minutes, until al dente. Drain, reserving 1⁄2 cup pasta water, and set aside.
Add the peppers and garlic to the pan and cook, tossing for 4-5 minutes, until veggies are crisp-tender. Add the tomatoes. Cook for about 2 minutes until tomatoes are softened.
Add the sausage back to the pan with the veggies. Add the orzo, a squeeze of lemon juice and a splash of pasta water. Toss, taste and season with salt and pepper.
Finish and serve: Serve the sausage and orzo salad with a sprinkle of parsley on top!
