Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 400 grams | Wall's Pork Sausages; (1 pack) |
| 1 teaspoon | Oil |
| 1 | Onion; chopped |
| 2 | Cloves garlic; crushed |
| 1 teaspoon | Chilli powder |
| 2 teaspoons | Ground turmeric |
| 225 grams | Brown rice; (8oz) |
| 450 millilitres | Stock; (3/4pt) |
| 1 | 397 gram can chopped tomatoes; (14oz) |
| Salt and black pepper | |
| 1 | Courgette; sliced |
| ½ | Red pepper; seeded and chopped |
| 100 grams | Button mushrooms; quartered (4oz) |
| 5 | Spring onions; chopped |
| ½ teaspoon | Sage |
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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