Quinoa Fennel and Sausage Pilaf

Quinoa (pronunced keen-wah) is an ancient food native to the Andea region of South America; it contains all the essential amino acids needed for health.

Serves: 2

1. Preparation Time: 10-15 minutes
2. Cooking Time: 50 minutes

Ingredients

• 1 pack Cauldron Lincolnshire sausages
• 1 tbsp olive oil
• 1 courgette, cut into thin diagonal slices
• 1 medium red onion, halved and thinly sliced
• 1 fennel bulb, quartered, core removed and thinly sliced
• 2 garlic cloves
• 2 tsp cumin seeds
• 1 tsp coriander seeds, cracked
• ¼ tsp turmeric
• 125g quinoa
• zest ½ lemon
• 600ml vegetable stock
• 1-2 tsp harissa paste
• 2 tbsp chopped fresh coriander
• salt and freshly ground black pepper

Method

• Heat 2 tbsp olive oil in a large frying pan and cook the sausages as per back of pack instructions for 10-12 minutes, cut into 4 on the diagonal and reserve.
• Fry the courgette until evenly golden and caramelised on both sides, remove them with a slotted spoon and then fry the onion, fennel and garlic over a medium heat for 10 minutes until beginning to colour. Add the cumin and coriander seeds, turmeric and quinoa and continue to fry for a further 5 minutes.
• Add the stock, bring to the boil, cover the pan and reduce the heat, then simmer gently for 15-20 minutes until the quinoa is tender. Stir in the sausages and the reserved courgettes. Add the lemon zest, harissa paste and lastly the chopped coriander.

Stir well and then season to taste with salt and freshly ground black pepper.

• Serve with a green bean and tomato salad, or a seasonal salad of your choice

1 Comment

Cauldron Sticky Sausage Skewers

If you want to do something a bit different with your Cauldron sausages this week, why not try this delicious recipe we’ve discovered – it’s great under the grill, or on the BBQ if we ever get some sun this summer!

1. Preparation: 5 mins
2. Cooking: 10 mins

Ingredients

• 5 Cauldron Sausages
• 2 tbsp mango chutney
• 1/2 tbsp olive oil
• 1/2 tbsp lemon juice
• rounded tsp wholegrain mustard
• red or green pepper
• red onion
• cherry tomatoes
• 6 button mushrooms
• skewers or kebab sticks – (soak wooden skewers in water for 15 minutes before using)

Method

1. Just cook your favourite Cauldron sausages according to the instructions on the pack, or BBQ them, if it’s a sunny day.
2. Mix the olive oil, lemon juice, mustard and mango chutney together in a bowl.
3. Coat the sausages with the glaze, and cut into bite sized pieces.
4. Thread the vegetable pieces, onto the skewers or kebab sticks alternating with the Cauldron sausage pieces.
5. Line a grill pan with oiled foil, place the skewers onto the foil and grill for about 5 minutes on a moderate heat turning regularly and brushing with any remaining glaze.
6. Also good on the barbecue, cook for about 5 minutes.

Let us know what you think…

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