Put the rice into a large saucepan, cover with boiling water and stir in the turmeric. Bring to the boil and simmer for 15 minutes until tender. Drain and set aside to cool.
Put the black peppercorns, black mustard seeds, red pepper flakes, coriander seeds and cumin seeds into a dry, heavy-based frying pan and heat gently for a minute or two, stirring continuously. Transfer the spices to a plate to halt the cooking process and allow them to cool. Use a pestle and mortar or an electric spice grinder to grind up the spices to a fine powder. (You can also use ready-ground spices or a mixture – if you are toasting and grinding any of the whole spices yourself, add any ready-ground spices afterwards.)
Peel and slice the onions. Cut each of the secret sausages into five equal pieces. Put the onions and sausages into a frying pan with the vegetable oil, sprinkle the ground spice mixture on top and fry until the onions are soft and the sausages are browned. Allow to cool.
Using a sharp knife, cut the skin and pith off the oranges and carefully cut them into segments.
Stir the cooked rice, spiced sausages and onions and oranges together to assemble the salad.
If you want to eat this dish hot, omit the oranges.
Created By Secret Sausages Team
Less than 10 minspreparation time
Less than 10 minscooking time
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