Since eating clean I have pretty much cut sausages out of my diet. Occasionally I would buy some higher meat content sausages, but generally we just didn’t eat them. But finally I have found some real, clean sausage thanks to the clever people at Laverstoke Park Farm.
I found these little beauties on Ocado (Waitrose might sell them too). They contain 5 ingredients; Pork (98%), Salt, Ground White Pepper, Sage, Mace. That’s it! No rusk, breadcrumbs, preservatives, yeast, egg, sugar, stabilisers, just real, natural ingredients. I couldn’t wait to make an old family recipe with them! Sausage Jambalaya!!
Although I cannot take much credit for this recipe, (my mum has been making it since I was about 10 from an old recipe card) I don’t know who to give the credit too. All I have is an old crumpled up photocopy of the recipe card, and no one to thank for it! – I have changed a few bits and pieces, but the recipe was pretty much clean to begin with, so thank you to whoever created this recipe.
Clean Eating Sausage Jambalaya is a great one pot meal. It tastes perfect served with a leafy green side salad. It is comfort food heaven, and it tastes AMAZING cold the next day!
Part of my own personal food philosophy is to eat meat sparingly, especially red meat. So although these sausages are clean, I wouldn’t eat them every week, the same goes for beef or lamb. But at least when I have a real craving for sausages, I know that these are the best option availiable!
Clean Eating Sausage Jambalaya
- Yield: 4 Servings
Clean Eating Sausage Jambalaya is a great one pot meal. It tastes great served with a leafy green side salad. It is comfort food heaven, and is AMAZING cold the next day!
- 1 teaspoon Olive Oil
- 400 grams Clean Sausages I used Laverstoke Park Farm Cumberland Sausages
- 1 Onion diced
- 2 cloves Garlic minced
- 2 teaspoons Ground Turmeric
- 1/4 teaspoon Mild Chilli Powder my mild chilli powder is HOT! Feel free to add up to a teaspoon if yours is very mild.
- 200 grams Wholegrain Rice
- 450 ml Stock I used 450ml water and 2 teaspoons of bouillon stock powder
- 390 grams chopped tomatoes 1 carton
- 1 small Courgette thinly sliced
- 150 grams Mushrooms thinly sliced
- Place the oil into a saucepan or casserole dish and turn the heat to medium/low
- Place the whole sausages into the pan and brown for about 3 minutes, turning occasionally.
- Add the onion, garlic, turmeric, chilli powder and rice and stir for about 30 seconds.
- Pour in the stock and the chopped tomatoes and bring to the boil.
- Once bubbling, reduce the heat and simmer with a lid on for 20 minutes. Stirring occasionally.
- Keep a closer eye on the pan in the last 5 minutes, stirring to ensure the rice doesn't stick to the bottom of the pan and burn.
- Once the 20 minutes is done, carefully and quickly remove each sausage and cut it into 4 pieces before returning it to the pan. (The sausages should be cooked by now).
- Add the courgette and mushrooms and cook for a further 10 minutes uncovered. Stirring frequently.
- After 10 minutes, or once the liquid is mostly absorbed, check that the sausages are thoroughly cooked and allow to cook slightly before serving with a side salad.