Quinoa, Fennel and Sausage Pilaf

Quinoa, Fennel and Sausage Pilaf

Cook 1 hr 5 mins
Serves 4

An authentic taste of the Middle East. Our Cauldron Lincolnshire Vegetarian Sausages combined with a selection of tasty vegetables make this Middle Eastern dish one to try!

Vegetarian Lincolnshire Sausages Find out more


1 pack of Cauldron Lincolnshire Vegetarian Sausages

1 tbsp olive oil
1 courgette, cut into thin diagonal slices
1 medium red onion, halved and thinly sliced
1 fennel bulb, thinly sliced
2 garlic cloves
Zest ½ lemon
2 tsp cumin seeds
1 tsp coriander seeds, cracked
1/4 tsp turmeric
125g Quinoa
600ml vegetable stock
1-2 tsp harissa paste
2 tbsp chopped fresh coriander
Salt and freshly ground black pepper


  1. Heat 1 tbsp olive oil in a large frying pan and cook the Cauldron Sausages as per back of pack instructions, cut into 4 on the diagonal and leave to one side.
  2. Fry the courgette until evenly golden and caramelised on both sides, remove with a slotted spoon and then fry the onion, fennel and garlic over a medium heat for 10 minutes until beginning to colour.
  3. Add the lemon zest, cumin, coriander seeds, turmeric and Quinoa and continue to fry for a further 5 minutes.
  4. Add the stock, bring to the boil, cover the pan and reduce the heat, then simmer for 15-20 minutes until the Quinoa is tender.
  5. In the last 8 minutes of cooking time add in the sausages, along with the courgettes.
  6. Finally add the harissa paste and chopped coriander, stir well and season to taste with salt and pepper.

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