Cumberland and Feta Orzo Bowl
Ingredients
1 lb (approx) Cumberland Sausages (meat removed from casings).
1 cup of Orzo Pasta (or small pasta shapes or broken Spaghetti).
4 cups Pork or Chicken Stock
1 medium Onion, diced.
2 cloves of Garlic, minced.
1 cup Tomatoes, chopped
½ cup Sun-Dried Tomatoes (oil-packed, drained and chopped).
1 Tbsp Dried Oregano or Italian Seasoning.
Juice of ½ Lemon, about 1 Tbsp lemon zest
4 oz Feta Cheese, crumbled.
2 Tbsp Olive Oil.
Salt and Black Pepper.
Instructions
Brown the Sausage: Heat the olive oil in a large, deep skillet or pan over medium-high heat. Add the Cumberland sausagemeat and cook for 5–7 minutes, breaking it up with a spoon, until browned. Drain any excess fat, if desired, and push the meat to one side of the pan.
Sauté the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and dried oregano/Italian seasoning and cook for 1 minute until fragrant.
Toast Pasta: Add the orzo (or small pasta) to the pan and stir for 1 minute to lightly toast the grains.
Simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, stir in the chopped tomatoes and chopped sun-dried tomatoes, and cover the pan.
Simmer for 10–12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir frequently towards the end of the cooking time to prevent sticking.
Finish & Season: Remove the pan from the heat. Stir in the lemon zest and lemon juice. Stir in half of the crumbled feta cheese. Season with salt and pepper to taste.
Serve immediately, topped with the remaining crumbled feta and an extra drizzle of olive oil, if desired.