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Cook the sausages in a large pan over medium heat until browned.
Add the Cajun seasoning, diced onion and peppers, and fry for 4–5 mins.
Mix the honey with the chilli crisp oil and add half of it to the pan with the garlic and tomato purée. Stir well.
Pour in the orzo and stock. Simmer gently, stirring often, adding more liquid if needed, until the orzo is cooked.
Once thickened and cooked through, stir in the cream cheese.
Top with cheddar and Red Leicester, pop a lid on and let it melt.
Finish with that hot honey drizzle and garnish. Serve and enjoy!