Sausage Orzo Bake {One Pot}
This delicious Sausage Orzo Bake is a simple midweek family favourite with everything we need for a robust one pot recipe that just works. It all goes into the oven together, out comes a full dinner that’s packed with flavour.
Servings: 4
Ingredients
- 400 g Sausages
- 1 tbsp Olive oil
- 1 Onion Diced
- 2 Garlic cloves Crushed
- 200 g Baby button mushrooms Halved
- 1 tsp Fennel seeds
- 1/2 tsp Chilli flakes
- 300 g Orzo
- 500 g Passata
- 600 ml Vegetable stock See notes
- 100 g Grated mozzarella
Instructions
- Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Prep the sausages: Remove the cases from the sausages and crumble the sausage meat into little pieces and place in a baking dish with the oil.
- Time for the first bake: Add in chopped onion, garlic and baby button mushrooms, fennel seeds and chilli flakes. Stir everything together, season with salt and pepper and bake for 10 minutes.
- Second ingredients in, second bake: After 10 minutes, add the orzo, passata and stock. Stir well, cover with a lid or some foil and bake for 15-25 minutes or until the orzo is cooked through and tender. (Give it a stir half way through and add a splash more water if needed.)
- Finish with cheese: When the orzo is cooked, scatter the grated mozzarella on top and pop back in the oven for 5 minutes to melt or under the grill for a few minutes.
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Notes
Sausages: You’ll need approximately 400g of sausage for this, which is about 6 sausages for this recipe that serves 4, so adjust the quantity if you’re making more or less. You can use any kind (I usually use plain pork sausages). Try to use good quality, high meat content sausages if you can.
Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin.
Fennel seeds: Please don’t skip these! Please invest in a jar and try it, it really elevates the whole dish.
Cooking time: This can vary depending on your oven temperature. Always go by how well cooked your orzo is rather than by the clock.
Liquid quantity: The stock amount here says to use 600 ml, but this is for guidance. Always make sure you have a little more water to hand to add in if you think the sauce is thickening quicker than it takes for your orzo to cook, and make sure you add just a little at a time.
Reheating: Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.
Nutrition
Calories: 770kcal | Carbohydrates: 75g | Protein: 35g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 1437mg | Potassium: 1202mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1274IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 5mg