Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2773kj
664kcal
Easy Sausage Biryani
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A quick and easy, mild sausage biryani, all made in one pot and delicious for 2 people (or 4 – just double up your ingredients for a great family dish).
This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.
Prep time: 5 mins
Cook time: 12 mins
Serves: 2
Cooking Skill: Easy
Ingredients
6
fresh pork chipolata or 4 fresh standard pork sausages, skins removed and shaped into small meatball
1
onion, peeled and thinly sliced
2
tablespoons medium curry paste of your choice
100g
frozen peas
1 x 250g
wholegrain rice pouch, or similar
1-2 tablespoons
freshly chopped coriander, optional
Method
Step 1
Heat a large non-stick frying pan over moderate heat. Dry fry the sausages and onion for 3-4 minutes until lightly golden.
Step 2
Stir through the curry paste and cook for a further 1-2 minutes.
Step 3
Add the peas, rice and 4 tablespoons water. Cover and cook for 4-5 minutes.
Step 4
Garnish with the coriander, if used and serve with prepared Indian relishes and a cucumber, onion and tomato salad.
Tips and Serving Suggestions
To save a little, if preferred, use 150g dried white, wholegrain or basmati rice and cook according to the packet instructions
Frozen rice works well too. To combat food waste, use leftover cooked vegetables such as diced carrots or parsnips, stirred through for a few minutes to warm through before serving.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on sausages
10%
Fat
34.5g
49%
Saturates
10.8g
54%
Sugars
11.8g
13%
Salt
2.08g
35%
% of an adult's Reference intake
Typical energy values per 100g:
723kJ,
173kcal,
9g fat,
2.8g saturates
Each serving provides:
5.7g Protein,
17.3g Carbohydrate,
4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat a large non-stick frying pan over moderate heat. Dry fry the sausages and onion for 3-4 minutes until lightly golden.
Step 2
Stir through the curry paste and cook for a further 1-2 minutes.
Step 3
Add the peas, rice and 4 tablespoons water. Cover and cook for 4-5 minutes.
Step 4
Garnish with the coriander, if used and serve with prepared Indian relishes and a cucumber, onion and tomato salad.
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