Gochujang sausage orzo

2 tbsp neutral oilsuch as vegetable

Ingredients · Servings 2

2 tbsp neutral oil such as vegetable
4 sausages of your choice (about 200g; use meat or plant-based sausages), skins removed
1½-2 tbsp gochujang to taste
1 shallot diced
1 large garlic clove minced
1 heaped tbsp tomato purée
150g orzo
1 tsp soy sauce
500ml hot chicken or vegetable stock or use boiled water
60g cavolo nero stems removed, roughly chopped
20g coriander finely chopped
parmesan or vegetarian alternative, finely grated (see tip)

Method · 35 min

Heat 1 tbsp oil in a large pan over a medium heat and cook the sausagemeat, breaking it up with a wooden spoon, for 5-6 mins until browned and crisp. Stir in ½ tbsp of the gochujang to coat, then transfer to a plate and set aside.
Heat the remaining oil in the pan and reduce the heat to medium-low. Cook the shallot with a pinch of salt for 6-7 mins until softened. Add the garlic, remaining gochujang and tomato purée, stir and cook for another minute.
Stir in the orzo and soy sauce, then pour in the hot stock or water. Bring to the boil, then reduce the heat and simmer for 10 mins, stirring often so the orzo doesn’t stick. In the last few minutes of cooking, stir through the cavolo nero and cook for 2-3 mins until tender. When ready, the orzo should be al dente and most of the liquid should have been absorbed.
Spoon the orzo into bowls or dishes and top with the crispy sausagemeat, coriander and plenty of grated cheese.

To serve