Sausage and corn pilaf

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Sausage and corn pilaf
  • 2 teaspoon oil
  • 6 lamb sausages
  • 1 large onion, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 1/2 cup basmati rice
  • 3 cup chicken stock
  • 310 gram can corn kernels, drained, rinsed
  • 1/4 cup currants
  • coriander, prepared tzatziki, to serve


Sausage and corn pilaf
  • 1
    Heat oil in a large saucepan on high. Cook sausages for 8-10 minutes, turning, until browned and cooked through. Transfer to a plate. Slice thinly. Cover to keep warm.
  • 2
    Saute onion in same pan for 5-6 minutes, until golden. Stir in spices and cook, stirring, for 1 minute.
  • 3
    Blend in rice. Add stock. Bring to the boil, stirring. Reduce heat and simmer, covered, for 12-15 minutes, until stock is absorbed.
  • 4
    Fluff rice with a fork and stir through sausages, corn and currants. Top with coriander. Serve accompanied with tzatziki.


Any type of sausage can be used in the pilaf-even vegetarian varieties (but remember to use vegetable stock or water instead of chicken stock).

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