{"id":774,"date":"2023-01-05T10:07:41","date_gmt":"2023-01-05T11:07:41","guid":{"rendered":"http:\/\/brainanti.com\/?p=774"},"modified":"2023-01-09T11:11:41","modified_gmt":"2023-01-09T11:11:41","slug":"garlic-parmesan-sausage-orzo","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2023\/01\/05\/garlic-parmesan-sausage-orzo\/","title":{"rendered":"Garlic & Parmesan Sausage Orzo"},"content":{"rendered":"

Creamy orzo loaded with roasted garlic, soft & juicy sausage and plenty of parmesan!<\/span><\/strong><\/span><\/p>\n

There\u2019s no two ways about it, this dinner is rich and indulgent, but there won\u2019t be a moment of regret as it blesses your tastebuds. Follow me\u2026<\/p>\n

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Roasted Garlic<\/strong><\/span><\/h2>\n

One thing that really takes this dish to the next level is roasting the garlic<\/strong>.\u00a0 When you roast garlic it turns gorgeously sweet and sticky<\/strong>. It completely transforms the flavour of the garlic into a much more subtle, nutty flavour<\/strong>.<\/p>\n

The texture of the garlic also transforms too.\u00a0Roasting the garlic low and slow turns the garlic buttery soft<\/strong>. It can then be squeezed out of the skins and blended into the sauce with ease.<\/p>\n

Process shots: slice garlic bulb (photo 1), wrap in foil (photo 2), roast (photo 3), squeeze out garlic and smooth with fork (photo 4).<\/em><\/span><\/p>\n

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Sausage Orzo<\/strong><\/span><\/h2>\n

When I first tested this recipe I crumbled the sausage as it browned. However, I found it kind of got lost in the sauce. As such, we\u2019ve ended up with larger chunks of sausage<\/strong>; kind of like mini meatballs.<\/p>\n

What kind of sausage should I use?<\/em><\/h3>\n

I typically just use store-bought sausage meat<\/strong>. No fancy flavours added, I don\u2019t think you need them. If you can\u2019t find ground sausage meat you could just squeeze the meat from some pork sausages. If you\u2019re in the US and have access to plain sausage meat use that, if not I imagine mild Italian sausage will work just fine.<\/p>\n

Browning the sausage<\/h3>\n

A key step in frying the sausage is ensuring it gains a nice crust. You want to brown the sausage properly to develop flavour<\/strong>. You might also find that some of the sausage meat sticks to the pan and lightly chars. This is flavour \u2013 don\u2019t waste it<\/strong>! This is where I grab some white wine<\/strong> and deglaze the pan<\/strong> to pick up all that bonus flavour.<\/p>\n

Uncooked Orzo<\/h3>\n

Instead of cooking the orzo separately and then combining it with the sauce, we\u2019re actually going to cook it in the sauce<\/strong>. Not only does this mean less washing up<\/strong>, but it also means the excess starch<\/strong> from the orzo will help create a glossy\/creamy sauce.<\/p>\n

Process shots: add sausage to pan (photo 1), brown (photo 2), deglaze with wine then add orzo (photo 3), stir to combine (photo 4).<\/em><\/span><\/p>\n

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Garlic Parmesan Orzo<\/strong><\/span><\/h2>\n

Once the orzo is in the pan, you\u2019ll want to go in with a combination of chicken stock and cream<\/strong>, which will create the base of the sauce for the orzo to cook in. You\u2019ll want to simmer until the orzo is al dente (still a teeny bit hard), then you can go in with the roasted garlic<\/strong>, parmesan<\/strong> and parsley<\/strong>.<\/p>\n

It\u2019s important that both the parmesan and parsley are fresh<\/strong>. The dusty packaged parmesan will throw off the flavour and could potentially cause a grainy texture. Dried parsley simply won\u2019t add the fresh burst of flavour or colour you\u2019re looking for.<\/p>\n

Process shots: add stock and cream (photo 5), simmer (photo 6), add garlic, parmesan & parsley (photo 7), stir to combine (photo 8).<\/em><\/span><\/p>\n

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Serving Garlic Parmesan Sausage Orzo<\/strong><\/span><\/h2>\n

As you stir in the parmesan, the sauce will begin to thicken. You can control the sauce\u2019s consistency <\/strong>by\u00a0adding a dash of stock or water. If you go a little overboard, or the sauce isn\u2019t quite thick enough, just gently simmer and stir until your preferred texture.<\/p>\n

To serve, I usually add any leftover parsley\/parmesan<\/strong> I\u2019ve got lurking about, but that\u2019s completely optional. No sides needed \u2013 this is a rich and hearty meal!<\/p>\n

Alrighty, let\u2019s tuck into the full recipe for this sausage garlic parmesan orzo shall we?!<\/strong><\/p>\n

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How to make Garlic Parmesan Sausage Orzo<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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Garlic & Parmesan Sausage Orzo<\/h2>\n
<\/div>\n
Creamy orzo loaded with roasted garlic, soft & juicy sausage and plenty of parmesan!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Italian<\/span><\/div>\n<\/div>\n
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Prep Time <\/span>5<\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>30<\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>35<\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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Servings <\/span>4<\/span><\/div>\n
Calories <\/span>1228<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a33 \/ $3.50<\/span><\/div>\n
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Equipment<\/h3>\n