Sausage Orzo With Sage Bread Crumbs
, Serves 4
Creamy one-pot orzo with browned Italian sausage, finished with Parmesan and crisp sage-butter bread crumbs.
| 30 g unsalted butter | Brown butter & sage, 2 min | Toast crumbs 2-4 min, season, set aside | Stir in Parmesan, 1 min; fold in half the crumbs | Serve topped with remaining crumbs | |
| 2 tablespoons chopped fresh sage leaves | |||||
| 15 g panko or fresh bread crumbs (for garnish) | |||||
| 15 g panko or fresh bread crumbs (to stir in) | |||||
| Salt and pepper (for the crumbs) | |||||
| 30 ml extra-virgin olive oil | Brown sausage in oil, 5-6 min | Toast orzo & garlic, 1 min | Add water & salt/pepper; boil, simmer 10 min | ||
| 225 g hot or sweet Italian sausage, casings removed | |||||
| 280 g orzo (10 ounces) | |||||
| 3 garlic cloves, minced | |||||
| 830 ml water | |||||
| Salt and pepper (for the orzo) | |||||
| 55 g Parmesan, finely grated |
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