Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Hearty sausage paella

From Paul Gayler's recipe book 'Sausages'

  • Serves 4
  • Cooking Time 55 mins

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Recipe ingredients

This tasty rice dish is a real treat any time, but especially on a chilly winter’s evening. My recipe uses long-grain rice but purists may prefer to use classic paella rice instead. If you cannot find fresh saffron, it is fine to use the less expensive powdered saffron instead.

3 tbsp olive oil
8 plump pork sausages such as Lincolnshire or Cumberland, each cut into 4 pieces
1 tsp smoked paprika
1 medium onion, coarsely chopped
1 garlic clove, crushed
1 bay leaf
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
250g (9oz) long-grain rice
200g (7oz) tin peeled and chopped plum tomatoes
750ml (11/4 pints) chicken stock
1/2 tsp saffron strands
100g (31/2oz) cooked peas, fresh or frozen
salt and freshly ground black pepper


Preparation

1 Heat the oil over a medium heat in a deep-sided frying pan with a lid. Add the sausages and cook for 18–20 minutes, stirring occasionally until cooked through thoroughly.

2 Add half the smoked paprika and mix well. Remove the sausages with a slotted spoon, cut in half and set aside.

3 Add the onion, garlic, bay leaf and peppers to the pan and cook for 7–8 minutes, stirring occasionally until just beginning to soften. Add the rice, chopped tomatoes and remaining paprika. Season with salt and pepper to taste.

4 Meanwhile, bring the stock to the boil in another pan. Add the saffron to the boiling stock, reduce the heat and simmer for 2–3 minutes. Pour the stock over the rice and tomato mixture in the frying pan. Mix well.

5 Reduce the heat, cover and cook gently for 15–20 minutes, or until the rice is cooked and nearly all the liquid has been absorbed. Add the peas to the pan with the sausages, then serve immediately