You will need for around 4 people:
Extra Virgin Olive Oil for sauté4/5 Thick Pork Sausages each sliced into about 5 pieces4/5 slices of Bacon, large dice2 leeks (or onions) sliced2 or 3 Braeburn Apples, Cored (not peeled) and large dice1 ¼ cups of long grain rice2 ¼ cups of Chicken or Vegetable Stock (preferably hot stock)½ cup of chopped black parsleyFreshly ground Black pepper
Heat your oven to 150ºc (or 170ºc for a fan-forced oven).This is best cooked in a heavy duty stove top to oven to table casserole with a lid.If you don’t have one of these cook the stove top part in a large base saucepan or frypan and then transfer to an oven proof casserole that has a lid.
Bring your casserole pot up to a moderate heat and add enough Olive Oil to cover the bottom then toss in the diced sausage and bacon and sauté gently, stirring frequently and brown the sausages and crisp the bacon. This will take about 5 minutes. While they are cooking wash and clean the leeks and cut into large dice along with the apple.
Remove sausages and bacon from pot and place to one side. Re-heat pot and place the leek and apple into the pot. Stir well. Add a dash more oil if needed and sauté gently to soften for about 5 to 10 minutes. Add the dry rice and stir to coat with all the juices for a minute or two before adding the stock. Bring to a simmer. Add the chopped parsley and stir well together with a generous grind of black peppers. It will be very liquidly. Pop lid onto the pot and then place in pre-heated oven for 30 minutes. Check, but the liquid should by now have all been absorbed by the rice and the rice should be cooked