Method

1. Heat the olive oil in a large frying pan over medium heat or pre-heat an air fryer at 180°C.  Add the Clonakilty Leek & Black Pepper Sausages and cook for 12–15 minutes, turning occasionally, until golden brown and cooked through. Remove and slice into thick rounds and set aside.
2. In the same pan (if used), add another tablespoon of olive oil. Sauté the sliced leek for five minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Stir in the orzo, coating it in the leek and garlic mixture. Pour in the chicken stock and milk (or cream), then add the cherry tomatoes. Bring to a gentle simmer and cook uncovered for 5–6 minutes, stirring often, until the orzo is tender and the liquid has mostly absorbed.
4. Stir through the sundried tomatoes, ricotta and spinach until the spinach wilts and the sauce becomes creamy. Season generously with salt and plenty of cracked black pepper.
5. Stir the sliced sausages back into the pan and scatter over the grated parmesan. Stir gently to combine, letting everything warm through for 1–2 minutes.
6. Spoon into bowls, top with extra parmesan and a final twist of black pepper. Serve immediately.

Kitchen Tips:
● Save your Parmesan rinds! They make great flavour-boosters in a dish like this. Throw the rind into the pan when adding the stock and let it simmer as the orzo cooks. Just remember to fish it out before serving.
● This recipe also works brilliantly with Clonakilty Butcher Style sausages.