Recipe for Herby Sausage Jambalaya

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Yield:

4 servings

Ingredients:

Amount	Ingredient
400 gm	Walls Pork Sausages, (1 pack)
1 tsp	Oil
1 x	Onion, chopped
2 x	Cloves garlic, crushed
1 tsp	Chilli powder
2 tsp	Ground turmeric
225 gm	Brown rice, (8oz)
450 ml	Stock, (3/4pt)
1 x	397 gram can chopped tomatoes, (14oz)
	Salt and black pepper
1 x	Courgette, sliced
1/2 x	Red pepper, seeded and chopped
100 gm	Button mushrooms, quartered (4oz)
5 x	Spring onions, chopped

Instructions:

Instructions: Cut each sausage in half. Heat the oil in a large saucepan and cook the sausages over a medium heat, until browned.

Add the onion and garlic, chilli powder, turmeric, sage and rice and cook until rice is opaque.

Add stock, chopped tomatoes and seasoning.

Bring to the boil, cover and simmer for 20 minutes.

Add the remaining ingredients and continue to cook, uncovered, for a further 10 minutes, or until the liquid is absorbed.

Serve with a mixed salad.

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