Recipe - Herby Sausage Jambalaya

400 g Wall's Pork Sausages; (1
pack)
1 teaspoon Oil
1 Onion; chopped
2 Cloves garlic; crushed
1 teaspoon Chilli powder
2 teaspoon Ground turmeric
225 g Brown rice; (8oz)
450 ml Stock; (3/4pt)
1 397 gram can chopped
tomatoes; (14oz)
Salt and black pepper
1 Courgette; cut or sliced up
One half Red pepper; seeded and
chopped
100 g Button mushrooms; quartered
(4oz)
5 Spring onions; chopped
One half 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.