Ingredients

• 1 tablespoon olive oil

• 2 packs Lecker’s sausages (choose from chicken, beef or lamb)

• 200 grams button mushrooms

• 80 grams of sun-dried tomato

• 40 grams roasted pine nuts

• Steamed rice and parsley leaves, to serve

Method

Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over.

Transfer to a large plate. Cut the courgettes into thin slices and sautee on each side and place on the side.

Cook the rice with the saffron as per normal absorbtion method ( 1 cup of rice to 1.5 cups of chicken stock)

Sautee the button mushrooms, sun dried tomato on high heat, add the pine nuts and sautee for a further 1 minute, until aroma of the nuts comes through.

Place the rice on a plate, add the courgettes, then the sausages, as well as sauteed mushroom, sun dried tomato and pine nuts, decorate with parsley and serve.

Serve & enjoy Lecker’s Seriously Gourmet sausages.