Recipes

From the RSPCA Freedom Food Celebrity Recipe Collection by Lesley Waters. You need good, well-seasoned sausages to make this recipe really work, which you should always make sure are at least Freedom Foods standards.

Serves 4

    8 Freedom Food labelled pork sausages
    1 tbsp olive oil
    1 onion, chopped
    350g/12oz risotto rice
    large curl lemon rind
    1 bunch sage leaves, roughly chopped
    approx 1.2 litres/2 pints hot chicken stock
    25g/1oz butter
    good squeeze lemon juice
    25g-55g/1-2 oz Parmesan cheese, grated
    salt and freshly ground black pepper

Method

In a large, shallow pan, heat the oil. Add the onion and gently fry for 10 minutes until softened. Stir in the rice, lemon rind and sage, and gently fry for 2-3 minutes until the rice is opaque.

Pour in a ¼ of the stock, and gently simmer, stirring, until all the stock is absorbed. Continue adding the hot stock, a little at a time, allowing it to be absorbed before more stock is added. Continue until the rice is just cooked.

Meanwhile, heat a griddle or non-stick frying pan. Add a little oil and griddle the sausages for 12-15 minutes until cooked.

Remove the lemon rind from the cooked risotto and stir in the butter. Season to taste with the lemon juice, parmesan, a little salt and plenty of freshly ground black pepper. Serve at once with the cooked sausages.