Hot Honey Cajun Sausage Orzo
Hot Honey Cajun Sausage Orzo
Ingredients
- 6 pork sausages, approx. 400g, sliced
- 1 tablespoon Cajun seasoning
- 1 onion, finely diced
- 2 peppers, diced
- 3 teaspoons garlic purée, or 3 cloves, grated
- 1 tablespoon tomato purée
- 2 tablespoons honey
- 1-2 teaspoons chilli crisp oil
- 300 grams orzo
- 800 ml chicken stock, hot, up to 1 liter as needed
- 100 grams light cream cheese
- 80 grams cheddar, grated
- 40 grams Red Leicester, grated
- as needed fresh parsley or spring onions, to garnish
Instructions
- 1
Cook the sliced pork sausages in a large pan over medium heat until they are browned, about 5-7 minutes.
⏱️ 7 min
- 2
Add the Cajun seasoning, finely diced onion, and diced peppers to the pan with the browned sausages. Fry for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min
- 3
In a separate small bowl, mix the 2 tablespoons of honey with 1–2 teaspoons of chilli crisp oil.
⏱️ 1 min
- 4
Add half of the prepared hot honey mixture to the pan, along with the 3 teaspoons of garlic purée and 1 tablespoon of tomato purée. Stir all ingredients well to combine.
⏱️ 2 min
- 5
Pour the 300 grams of orzo and 800 ml of hot chicken stock into the pan. Simmer gently, stirring often. Continue cooking and stirring, adding more liquid if needed from the remaining 200 ml of stock, until the orzo is cooked through and the mixture has thickened, about 8-10 minutes.
⏱️ 10 min
- 6
Once the orzo is cooked and the mixture has thickened, stir in the 100 grams of light cream cheese until it is fully incorporated and melted.
⏱️ 2 min
- 7
Top the orzo mixture with the 80 grams of grated cheddar and 40 grams of grated Red Leicester. Pop a lid on the pan and let it sit for about 5 minutes to allow the cheese to melt.
⏱️ 5 min
- 8
Remove the lid, then finish the dish by drizzling the remaining hot honey mixture over the melted cheese. Garnish with fresh parsley or spring onions.
⏱️ 1 min
- 9
Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Cajun Sausage Orzo
- 6 pork sausages, approx. 400g, sliced
- 1 tablespoon Cajun seasoning
- 1 onion, finely diced
- 2 peppers, diced
- 3 teaspoons garlic purée, or 3 cloves, grated
- 1 tablespoon tomato purée
- 2 tablespoons honey
- 1-2 teaspoons chilli crisp oil
- 300 grams orzo
- 800 ml chicken stock, hot, up to 1 liter as needed
- 100 grams light cream cheese
- 80 grams cheddar, grated
- 40 grams Red Leicester, grated
- as needed fresh parsley or spring onions, to garnish
Instructions
- 1
Cook the sliced pork sausages in a large pan over medium heat until they are browned, about 5-7 minutes.
⏱️ 7 min - 2
Add the Cajun seasoning, finely diced onion, and diced peppers to the pan with the browned sausages. Fry for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min - 3
In a separate small bowl, mix the 2 tablespoons of honey with 1–2 teaspoons of chilli crisp oil.
⏱️ 1 min - 4
Add half of the prepared hot honey mixture to the pan, along with the 3 teaspoons of garlic purée and 1 tablespoon of tomato purée. Stir all ingredients well to combine.
⏱️ 2 min - 5
Pour the 300 grams of orzo and 800 ml of hot chicken stock into the pan. Simmer gently, stirring often. Continue cooking and stirring, adding more liquid if needed from the remaining 200 ml of stock, until the orzo is cooked through and the mixture has thickened, about 8-10 minutes.
⏱️ 10 min - 6
Once the orzo is cooked and the mixture has thickened, stir in the 100 grams of light cream cheese until it is fully incorporated and melted.
⏱️ 2 min - 7
Top the orzo mixture with the 80 grams of grated cheddar and 40 grams of grated Red Leicester. Pop a lid on the pan and let it sit for about 5 minutes to allow the cheese to melt.
⏱️ 5 min - 8
Remove the lid, then finish the dish by drizzling the remaining hot honey mixture over the melted cheese. Garnish with fresh parsley or spring onions.
⏱️ 1 min - 9
Serve and enjoy!