This delicious Sausage Rice recipe is quick, easy, and packed with flavor. Made with simple ingredients like spiced sausages, smoked paprika, and fresh veggies, it’s a comforting, one-pan meal perfect for any night. Whether you’re craving a hearty dinner or something nutritious, this dish is sure to satisfy. Chef Gordon Ramsay’s twist makes it even better!

Jump to Recipe

Ingredients Needed:

1 tablespoon mild olive oil (or vegetable oil for frying)
1 red onion, thinly sliced
1 red bell pepper (capsicum), deseeded and chopped
2 garlic cloves, very finely sliced
6 spiced sausages
1 heaped teaspoon smoked paprika
200g uncooked long-grain rice (Ben rice recommended)
90ml dry white wine
500ml chicken stock (Knorr chicken stockpot recommended)
4 spring onions (green), trimmed and sliced
2 tomatoes, roughly chopped
Small bunch of flat-leaf parsley, roughly chopped

How To Make Sausage Rice Recipe?

Fry the Onions and Vegetables: Add 1 tablespoon of olive oil to a heavy-based casserole dish over medium heat. Fry the sliced onion for about 5 minutes until soft but not browned. Add the chopped bell pepper and garlic and cook for another 2 minutes, stirring occasionally to prevent the garlic from burning.
Cook the Sausage: Slit the skins of the sausages and crumble the sausage meat into the pan, breaking it up into small meatball-sized pieces. Turn the heat to high to avoid steaming, and cook for about 4-5 minutes until the sausage is well-browned.
Add Spices and Rice: Stir in the smoked paprika, then add the rice, mixing well to coat the rice in the sausage and spice mixture.
Deglaze the Pan: Pour in the white wine, scraping up any bits stuck to the pan. Let the wine reduce slightly before adding the chicken stock.
Simmer the Rice: Bring the stock to a boil, then reduce to a simmer without covering the pan. Cook for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is almost fully absorbed. Keep an eye on it to ensure it doesn’t dry out or burn.
Final Touches: Once the rice is cooked, taste and adjust the seasoning with salt and pepper. Gently fold in the sliced spring onions, chopped tomatoes, and parsley. Serve immediately.

Recipe Tips:

Pick the Right Sausage: Use spiced sausages like Italian chili for the best taste. The seasoning makes the dish tastier.
Don’t Overcook the Rice: Watch the rice while it cooks. If you cook it too long, it will be mushy. Stir it and add more stock if it gets too dry.
Brown the Sausage: Make sure the sausage gets a good brown color. This adds a lot of flavor to the dish.
Taste and Adjust: Before serving, taste the dish. You might need a little more salt or pepper to make it just right.
Use Fresh Herbs: Fresh parsley and spring onions brighten the dish. They make it taste fresher and more delicious.

How To Store & Reheat Leftovers?

Refrigerate: Let the Sausage Rice cool to room temperature before putting it in the fridge. Store in an airtight container for up to 2 days.
Freeze: Cool the Sausage Rice to room temperature, then freeze it in a container for up to 1 month.
Reheat: Reheat the rice in a pan with a little water or stock for 5-7 minutes, stirring often, until hot.

Nutrition Facts:

Calories: 318kcal
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 33mg
Sodium: 1007mg
Potassium: 410mg
Total Carbohydrate: 45g
Dietary Fiber: 5g
Sugars: 6g
Protein: 16g

Gordon Ramsay Sausage Rice Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

318

kcal

Ingredients

1 tablespoon mild olive oil (or vegetable oil for frying)
1 red onion, thinly sliced
1 red bell pepper (capsicum), deseeded and chopped
2 garlic cloves, very finely sliced
6 spiced sausages
1 heaped teaspoon smoked paprika
200g uncooked long-grain rice (Ben rice recommended)
90ml dry white wine
500ml chicken stock (Knorr chicken stockpot recommended)
4 spring onions (green), trimmed and sliced
2 tomatoes, roughly chopped
Small bunch of flat-leaf parsley, roughly chopped

Directions

Fry the Onions and Vegetables: Add 1 tablespoon of olive oil to a heavy-based casserole dish over medium heat. Fry the sliced onion for about 5 minutes until soft but not browned. Add the chopped bell pepper and garlic and cook for another 2 minutes, stirring occasionally to prevent the garlic from burning.
Cook the Sausage: Slit the skins of the sausages and crumble the sausage meat into the pan, breaking it up into small meatball-sized pieces. Turn the heat to high to avoid steaming, and cook for about 4-5 minutes until the sausage is well-browned.
Add Spices and Rice: Stir in the smoked paprika, then add the rice, mixing well to coat the rice in the sausage and spice mixture.
Deglaze the Pan: Pour in the white wine, scraping up any bits stuck to the pan. Let the wine reduce slightly before adding the chicken stock.
Simmer the Rice: Bring the stock to a boil, then reduce to a simmer without covering the pan. Cook for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is almost fully absorbed. Keep an eye on it to ensure it doesn’t dry out or burn.
Final Touches: Once the rice is cooked, taste and adjust the seasoning with salt and pepper. Gently fold in the sliced spring onions, chopped tomatoes, and parsley. Serve immediately.

Notes

Pick the Right Sausage: Use spiced sausages like Italian chili for the best taste. The seasoning makes the dish tastier.
Don’t Overcook the Rice: Watch the rice while it cooks. If you cook it too long, it will be mushy. Stir it and add more stock if it gets too dry.
Brown the Sausage: Make sure the sausage gets a good brown color. This adds a lot of flavor to the dish.
Taste and Adjust: Before serving, taste the dish. You might need a little more salt or pepper to make it just right.
Use Fresh Herbs: Fresh parsley and spring onions brighten the dish. They make it taste fresher and more delicious.