Pork Recipes

Simple Sausage Orzo {One Pot}

Sarah Rossi — Fri, 07 Jun 2024 09:30:00 +0000

We LOVE orzo recipes for an easy dinner, and this Sausage Orzo pasta is totally delicious. The recipe is all made in one pot and ready in about 30 minutes.

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier?

For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then.

I hope you’ll love it!

Why you’ll love this recipe

Dinner in about 30 minutes, all made in one pan

Delicious and inexpensive

Crowd pleaser and super easy to make

How we came up with this recipe

Orzo pasta is such a simple and easy way to make a one pan meal, pair that with family favourite sausages and OH HELLO!

I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal.

We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

Olive oil – Regular type, not extra virgin!
Sausages – Try to use a good quality, high meat content sausages
Garlic – If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness
Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
Herbs – Dried oregano, fresh basil and a pinch of chilli flakes
Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine
Orzo – The dried kind you find in packets
Cream cheese – Any brand is fine, low fat or regular
Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

How to make Sausage Orzo Pasta

1. Remove the sausages from their skins (see tips below) and put into a heated pan with oil in small chunks over a high heat (as per the full recipe below).

2. Add the garlic, onion and peppers and cook as per the recipe below.

3. Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook until the orzo is cooked through, stirring occasionally.

4. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water (a little at a time).

Favourite orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Halloumi & Butternut Squash Orzo Bake

Substitutions

Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

Leftovers & Reheating

In the fridge 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.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tipS

Peeling sausages and making the ‘meatballs’

Sausage ‘skin’ pieces can be a bit yucky, so I just take each sausage and cut along the length and remove the sausage meat from the skin. Break it into large (or small) chunks as you pop into the pan.

I like to squish some of the sausage chunks with the spoon as they cook so they go nice and crispy.

Optional: Fennel seeds

This might be a little bit of a controversial ingredient but they honestly work so well in my Sausage Pasta. I do not like aniseed flavour AT ALL, but in that dish they do somehow just elevate it to something special.

I haven’t tried or added them to this recipe, but do feel free to give it a whirl (about 1 tsp) if you’d like to give it a whirl.

More Sausage recipes…

One Pot

Sticky Sausage Tray Bake {Easy & Delicious}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Pork

Toad in the Hole {Foolproof Recipe!}

FAQs

What is orzo?

In case you’re not familiar with orzo yet, it is a type of pasta that is shaped a bit like rice.

It is known as ‘little pasta’ in Italy, where it was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

How do I make sure my orzo doesn’t dry out?

The quantities in this recipe should be good but if you feel as though your orzo is drying out, add a little extra water or stock and stir. Don’t overdo it – just a little at a time.

Can you recommend a good pan for this recipe?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal.

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it. This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

Try following my Sausage Pasta recipe instead.

Can I make this dairy free?

Yes, sure. Just swap the cream cheese and parmesan for dairy-free alternatives and you’re good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Simple Sausage Orzo {One Pot}

A perfect one pot pasta recipe, this Sausage Orzo is delicious, easy and ready in about half an hour. Ideal for the whole family with a simple creamy, tomatoey sauce, it’s lip smackingly good!

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 774kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
450 g Sausage
4 Garlic cloves Peeled and crushed
1 Red onion Peeled and finely chopped
2 Red peppers Deseeded and cut into 1cm pieces
400 g Tinned chopped tomatoes x1 can
2 tbsp Tomato purée
2 tsp Dried oregano
Pinch of chilli flakes
650 ml Hot vegetable stock Made from a cube is fine
250 g Dried orzo
100 g Cream cheese
50 g Parmesan Grated
15 g Fresh basil leaves Shredded
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Heat the oil in your sauté pan over a high heat.
Remove the sausages from their skins and plop into the pan in small chunks, (the easiest way to do this is slice through the skin lengthways and squish out the sausage meat). Turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden .
Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Notes

Onions and garlic: I use pre-prepared, frozen as I am always looking for a shortcut!

Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well

Stock levels: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time)

Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked your chicken and orzo are rather than by the clock

Pan: Use a NON-STICK pan for this. It will make your life so much easier

Fennel seeds optional: Add 1 tsp if you’d like a little extra flavour

Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin

Nutrition

The post Simple Sausage Orzo {One Pot} appeared first on Taming Twins.

Toad in the Hole {Foolproof Recipe!}

Sarah Rossi — Wed, 02 Nov 2022 10:30:00 +0000

Is there anything more comforting than the classic English dish Toad in the Hole? Golden baked sausages roasted in a light and crispy giant Yorkshire Pudding. This is one recipe that we all need a foolproof, easy version of, and here’s mine!

This is the kind of dish that we all loved as children but the pressure to come up with a perfect Yorkshire Pudding recipe can make it feel a bit daunting to attempt as adults.

Well, I am here to tell you that it’s not that difficult, you don’t have to worry about perfection here (NEVER!) and that when you find the best Toad in the Hole recipe – and the simplest – you’ll be making this homemade version over and over again.

That said, one rule I beg you to remember – keep the oven door shut!

Why you’ll love this Toad in the Hole recipe

Ultimate traditional comfort food

A show-stopper for Sunday lunch

Low cost and simple ingredients

About Toad in the Hole

It’s a rite of passage for everyone in the land who loves cooking to perfect Yorkshire Puddings, and indeed Toad in the Hole. So what is this strange dish, I hear non-British people cry? And why on earth is it called Toad in the Hole?

It is a dish made up of sausages cooked inside a big Yorkshire Pudding, which is usually served with vegetables on the side and onion gravy over the top. We are proud of our humble origins of Yorkshire Puddings, which date back to the 18th century and were a way for the poor to feed their families (they are made up of eggs, flour and milk).

Adding a little meat meant a whole meal was on offer, so a Toad in the Hole recipe helped to bulk up meals that had meagre meat portions. So, nothing at all to do with toads! Here’s a theory in The Culture Trip as to how that name might have come about.

Ingredients for Toad in the Hole

Sunflower oil – Olive oil won’t work as well here as it needs to get up to a very high temperature
Sausages – As good quality as you can afford and nice plump ones
Milk – Semi-skimmed is fine
Eggs – Medium sized
Plain flour – Regular plain baking flour
Salt – I like sea salt

How to make the Toad in the Hole recipe

1. Preheat the oven, add sausages to oil and coat. Put into cook.

2. Start the batter by whisking the flour and eggs together.

3. Add a little liquid at a time to the mixture and whisk into a smooth batter.

4. Add the batter to the sausages and cook for about 30 minutes until golden.

Hint: Do not open the oven door until the batter has been cooking for at least 25 minutes!

Substitutions

Veggie sausages – If you want to make this as a Vegetarian Toad in the Hole, veggies sausages are fine to use. They might need slightly less cooking time, so keep an eye on them and adjust according to the timings on the pack.

Leftovers

This is best eaten immediately if you want the best results (allowing a few minutes for it to be easier to remove from the tin as mentioned below) but you can get ahead by making the batter earlier and refrigerating. You can also brown the sausages first to save time.

If you want to reheat Toad in the Hole, you can do this in the microwave or oven covered up with foil, but it may become soft in the microwave and dry out a little in the oven.

Top tips for making Toad in the Hole

Don’t open the oven door!
This is a well-known fact in Yorkshire Pudding-land. But I repeat: DO NOT OPEN THE OVEN DOOR until at least 25 minutes into the cooking time. If you do, your batter will sink.

Use a tin rather than ceramic dish:
This will help your batter to rise as it will reach a higher temperature. I actually think this is pretty key to the dish.

Getting your Yorkshires to rise:
Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).

What to serve with Toad in the Hole?

Onion gravy – Easier than you think to make your own!
Mashed potatoes
Colcannon – Decadent and delicious
Bubble and Squeak – The British CLASSIC
Red Cabbage – Love this veggie side dish
Any other steamed vegetables

Toad in the Hole FAQs

How do you make smooth Yorkshire Pudding batter?

I find using a very small whisk works best if you have one, or an electric whisk. (I recommend this whisk). Add SOME of the liquid first (in this case I add the eggs first), then mix until it’s a smooth paste, and then add the milk gradually, each time making sure the mixture is smooth before adding more.

How do you stop Toad in the Hole from sticking to the pan?

To prevent the Toad in a Hole from sticking, wait for 5-10 minutes after cooking before trying to remove it from the tin. The batter is more likely to lift in one piece instead of trying to hack it out as soon as it’s cooked!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Toad in the Hole {Foolproof Recipe!}

The comforting classic is pure perfection when the day calls for it – the best Toad in the Hole recipe is all we need to please everyone.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 787kcal

Author Sarah Rossi

Ingredients

2 tbsp Sunflower oil
8 Sausages About 450g
150 g Plain flour
Pinch Salt
3 Eggs
200 ml Semi-skimmed milk
50 ml Water

Metric – Imperial

Instructions

Preheat the oven to 220°c/425F fan.
Add the oil and sausages to a metal oven proof dish and stir to coat everything with the oil. Place the dish in the oven and cook for 10 minutes.
Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
Remove the dish from the oven and then pour in the batter around the sausages.
Return to the oven and reduce the temperature to 200°C/400F. Cook for 30 minutes. DO NOT OPEN THE OVEN until at least 25 minutes has passed! Serve immediately when crisp and golden.

Notes

Serve with How about my Simple Onion Gravy recipe?

Oven door: DO NOT OPEN it until at least 25 minutes into the cooking time or the Yorkshire pudding it will sink.

Tin: Try to use a metal tin rather than ceramic dish as this will affect the cooking temperature. It needs to be large enough so that the batter can rise and creep around the edges (at least 30cm x 25cm ideally).

Add the batter quickly: This will help it to rise.

To serve: Best served with mashed potatoes, onion gravy and vegetables.

Nutrition

The post Toad in the Hole {Foolproof Recipe!} appeared first on Taming Twins.

Air Fryer Sausages {Quick & Easy}

Sarah Rossi — Fri, 15 Nov 2024 10:30:00 +0000

Cooking sausages in an air fryer couldn’t be simpler. Pop them in and you’ll have crispy bangers that cook evenly in no time. Here’s a quick guide to getting perfect Air Fryer Sausages, every time.

Ever since I started sharing my air fryer recipes, I am finding more brilliant ideas.

It’s now a given that sausages are made in the air fryer every time in our house.

Why? They are much crispier than when they’re made in the oven or in a frying pan and the mess is confined to the air fryer. Win win!

Follow these simple tips and tricks to getting perfect sausages, every time.

Why you’ll love Air Fryer Sausages

Quicker than other cooking methods

Works with all sausages

No oil, no faffing

How to Cook Sausages in an Air Fryer

1. If your sausages are linked together, cut them to separate them. No need to prick them.

2. Pop your sausages in your air fryer, making sure you give them each a little room, then turn on your machine. Cook them according to the timings below, turning about half way through.

Type of sausages?

The sausages in these photos are really chunky farm shop-style ones, but this recipe works with any you have. Regular thick pork sausages, chipolatas or any flavoured ones too.

How many sausages to cook at once

This will depend on the size of your air fryer. But generally you should be able to fit in enough to feed a family of 4.

Just make sure they’re not too tightly packed in to get the heat all around them to cook properly, otherwise your cooking time will be much longer.

Should I preheat the air fryer?

No need! Just put your sausages in and switch on.

Can you cook sausages in the air fryer without oil?

Yes! You don’t need to add any oil at all. There’s plenty of fat in them already and they’re much tastier and crispier if that fat drains through the air fryer pan instead of sitting in it.

Time and temperature

How long and at what temperature you should cook your sausages in the air fryer is as follows:

For normal sausages – 200℃ for 15 minutes

For chipolatas – 180℃ for 10 minutes

Cooking sausages from frozen

It’s fine to cook sausages straight from frozen without the need to defrost them first (bonus!)

Cook frozen sausages at 200℃ for 20 minutes

Always check they are fully cooked through before serving.

Leftovers

In the fridge You can keep leftover sausages in the fridge for up to 3 days. Enjoy them cold or reheat them again in the air fryer for a few minutes.

In the freezer You can also freeze cooked sausages. Remember to fully defrost them and reheat thoroughly when you want to eat them again.

More basic air fryer recipes…

Air Fryer

Perfect Air Fryer Bacon

Air Fryer

Air Fryer Chicken Breasts (Perfect Every Time!)

Air Fryer

Air Fryer Salmon

Air Fryer

Air Fryer Gammon Joint

FAQs

Do I have to turn the sausages?

I would recommend turning them halfway through the cooking time for a really even cook. You can usually just shake the pan to move them about.

Can I cook veggie sausages in an air fryer?

Yes! Cook them at 180℃ for about 10 minutes instead. Some may take a little less time so keep an eye on them after 7 minutes. Depending on the brand, spraying them with oil is often a good idea as they have less fat than meat sausages.

Should I line the air fryer when cooking sausages?

You can if you like but it’s not necessary. If you’d rather make less mess then go ahead, but please note the fat won’t drain from the sausages, which may make them a little less crispy.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Air Fryer Sausages {Quick & Easy}

Making sausages in an air fryer is not just super convenient and quick, the results are delicious, crispy and healthier bangers, ready for however you like to eat them! Follow this simple guide below.

Course Breakfast, Main Course

Author Sarah Rossi

Ingredients

Your chosen sausages

Instructions

Place your sausages in a single layer into the air fryer pan, leaving a little room between each.
Turn the air fryer to the required temperature (see notes).
Turn the sausages half way through the cooking time.

Notes

Cooking times and temperatures:

Normal sausages – 200℃ for 15 minutes
Chipolatas – 180℃ for 10 minutes
Frozen sausages – 200℃ for 20 minutes
Veggie sausages – 180℃ for about 10 minutes, checking after 7 minutes

No need for oil

No need to line the pan

No need to preheat

The post Air Fryer Sausages {Quick & Easy} appeared first on Taming Twins.

Easy Pork Yuk Sung {Chinese Lettuce Wraps}

Sarah Rossi — Tue, 08 Jan 2019 19:00:00 +0000

On the table in less than 30 minutes, this delicious and healthy Pork Yuk Sung recipe is family friendly, so easy to make and lipsmackingly good. It’s is a super budget-friendly dinner too, with bags of delicious Chinese flavour and a lighter option than a takeaway.

Yuk Sung is one of my midweek go-to recipes because it’s not only quick and easy, it’s SUCH good value too.

Pork mince is a meat that is very reasonably priced, but often people don’t buy it because they don’t know what to do with it.

You know I love to fill the gap that is wondering ‘what’s for dinner’, which is why I am on a mission to share as many pork recipes as I can so we can make the most of this versatile, budget-friendly mince option.

Pork really lends itself to those deliciously rich and tangy Chinese flavours, which is why it works so well in a recipe for Yuk Sung. Obviously you can use a different kind of mince, such as beef, turkey or chicken mince if you’d rather, BUT I do urge you to try it this way if you haven’t yet.

Why you’ll love this recipe for Yuk Sung

Super quick, ready in under 30

Loads of flavour and satisfaction

Versatile for serving a light meal or as part of banquet

What is Yuk Sung?

Pork Yuk Sung is a traditional Chinese dish translated as ‘meat floss’, which refers to the light, dry and fluffy texture of the fried mince meat.

It originated as a topping and fillings, but these days it is often served around the world in lettuce ‘cups’, making them easy-eating for handheld starters or side dishes (and perfect for small hands).

I’m not sure how authentic this Yuk Sung recipe is, but what I do know is it’s totally delicious!

Pork Yuk Sung Ingredients

Oil
Onion – You can use fresh or frozen, pre-prepared
Garlic – Same goes for this. Fresh or jar/paste is fine
Ginger puree – Or fresh
Small carrots
Mushrooms
Peppers – Orange or red work really well
Pork mince
Chinese five spice
Dark soy sauce
Oyster sauce – Oyster sauce is a secret Chinese ingredient, it adds amazing flavour to all Chinese style dishes. I always have a bottle in the fridge. You can also buy vegetarian and vegan versions.
Spring onions
Red chillies
Little gem lettuce

How to make Yuk Sung

1. Finely chop all of your vegetables and fry in in hot oil until starting to soften.

2. Fry the pork and five spice until browned, and the sauces. Cook for about 10-15 minutes until thick. Serve in little gem lettuce leaves. Add toppings.

Chinese Yuk Sung Substitutions

Making this Vegetarian Yuk Sung – Yuk Sung can easily be made vegetarian or vegan. Simply substitute the pork for Quorn mince or vermicelli noodles and use vegetarian oyster sauce.

Pork Yuk Sung Chinese Lettuce Wraps Leftovers

In the fridge You can keep the meat part of this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer The meat part of this recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob.

Top Tips for making Yuk Sung

Chopping

There is a fair bit of chopping to do but I have a little cheat to help me with this. I use an electric chopper to get the carrots really fine, which does make a difference to the texture of the Yuk Sung. I would recommend this Mini Food Chopper for the job. (Affordable and nifty.)

How to serve Yuk Sung

You can eat this as a starter or side dish, or as part of a bigger meal. You could throw together a Quick Egg Fried Rice to accompany it, or make it as a starter alongside something like Slow Cooker Peking Style Duck, Chicken Chow Mein, Chinese Beef and Broccoli, Sweet and Sour Chicken or Pork Stir Fry Noodles.

Yuk Sung Recipe FAQs

Is this a gluten free recipe?

Tamari is the name of gluten-free soy sauce, so make sure you use this. There are some brands that have gluten-free oyster sauce too, so make sure you use this type. Then you’re good to go!

Can you reheat Pork Yuk Sung?

Yes, you can reheat the mince. Just make sure it’s piping hot first after being stored correctly in the fridge for no more than three days.

Is this Yuk Sung a spicy dish?

This Yuk Sung includes chillies, which add colour and flavour. I put these in a bowl on the table, so they can be left out entirely for young children.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Pork Yuk Sung {Chinese Lettuce Wraps}

On the table in under 30 minutes, this delicious and healthy pork Yuk Sung family friendly recipe is so easy to make. It's the perfect midweek supper or ideal as a starter.

Course Main Course, Side Dish, Starter

Cuisine Chinese, Family Food

Prep Time 15

Cook Time 15

Total Time 35

Servings

Calories 449kcal

Author Sarah Rossi

Ingredients

1 tbsp Oil
1 Onion
3 Cloves garlic
1 tsp Ginger puree 1 inch piece if using fresh.
2 Small carrots
250 g Mushrooms
2 Peppers Orange or red work well.
500 g Pork mince
3 tsp Chinese five spice
2 tbsp Dark soy sauce
2 tbsp Oyster sauce

To Serve

3 Spring onion Chopped.
2 Red chillies Add more or less depending on your preference.
2-3 Little gem lettuce

Metric – Imperial

Instructions

Prepare your vegetables: Chop onion and mushrooms. Peel and crush the garlic. Peel and finely chop the carrots. Peel and chop the ginger (if using fresh).
Heat the oil in large open wok. Fry the pork mince with 1 tsp of Chinese 5 Spice until browned.
Add the onion, garlic and ginger, carrots, mushrooms, peppers, remaining 5 spice, soy sauce and oyster sauce.
Cook on a medium to low heat for 10-15 minutes, until the mixture is browned and the sauce has thickened slightly and absorbed into the meat.
Serve in little gem lettuce leaves and top with chopped spring onions and chillies. (Leave chillies out if you prefer).

Nutrition

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