Recipes

Baked sausages with risoni

Nov 04 08:51am

Prep Time	Cook Time	Serves
20 minutes	45 minutes	4-6

Ingredients

2 teaspoons olive oil
8 thin beef sausages
1 onion, finely chopped
2 cloves garlic, crushed
4 bacon rashers, finely chopped
1 red capsicum, finely chopped
1 cup risoni pasta
3 cups chicken stock
11/2 cups frozen peas, corn and carrots
1/2 cup finely grated parmesan cheese
1/2 cup finely chopped fresh parsley
Salt and pepper, to taste
Green salad, to serve

Method

Heat oil in a large flameproof, casserole dish (16-cup capacity). Add sausages, in two batches. Cook, turning occasionally, until browned all over and cooked through. Remove. Drain on absorbent paper. Thickly slice.
Add onion, garlic and bacon to same hot dish. Cook, stirring, until onion is soft. Add capsicum. Cook for 1 minute. Remove from heat. Add sausages to dish with pasta. As soon as dish is no longer steaming, cover with foil and refrigerate for up to 3 days.
On day of serving. Add stock. Cover dish with lid or foil.
Cook in moderate oven (180C) for about 45 minutes, or until pasta is tender. Stir in frozen vegetables, parmesan and parsley. Season with salt and pepper. Stand, covered, for about10 minutes, or until vegetables are tender.
Serve dish with green salad.
The Baked Sausages with Risoni can be cooked and frozen for up to 2 months. Thaw overnight in refrigerator. Stir in 1 cup water before reheating. Cover Dish and heat.

By New Idea Food Director Barbara Northwood

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