Spicy Sausage Rice

By: Deborah

This easy spicy sausage rice recipe is a hearty one pan meal packed with bold flavours, spicy sausage, and tender rice. Perfect for weeknight dinners or meal prep, it’s a crowd-pleaser in under an hour!

PREP: 15

COOK: 30

TOTAL: 45

Course: Main

Cuisine: British

Servings: 4 people

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Ingredients

5 pork sausages (see Notes)
2 tsp fennel seeds (see Notes)
1 tsp chilli flakes (see Notes)
olive oil for frying
1 red onion peeled and sliced (see Notes)
1 pepper (red, yellow or orange) deseeded and chopped
2 cloves garlic peeled and finely sliced
1 heaped tsp hot smoked pimenton or smoked paprika
200 g (1 cup) basmati rice
87.5 ml (⅓ cup) white wine
500 ml (2 ¼ cups) chicken stock (made using 1 stock cube or pot)
4 spring onions trimmed and chopped
1 tomato chopped
a small bunch of flat leaf parsley roughly chopped
salt and freshly ground black pepper

Instructions

Start by preparing the sausages – remove the skins and discard, then roughly chop up the sausage meat. Set aside in a bowl. Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed, then add to the bowl with the sausage meat. Mix well to ensure the seasoning and sausage meat are evenly combined together.
Add a glug of olive oil to a heavy-based casserole dish and fry the onion on a medium to low heat for 5 minutes until soft but not coloured. Then add the pepper and garlic and cook for 2 minutes, then add the seasoned sausage meat into the pan and cook on a medium heat for 4 to 5 minutes until coloured - stir well to break up the sausage meat. Add the hot pimenton and stir to mix.
Add the rice and stir well to mix thoroughly and absorb the flavour. Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Add the stock and bring to a simmer. Cook gently for 15 to 20 minutes until the rice is tender and the liquid almost entirely absorbed, stirring a couple of times to mix the rice, ensuring it all cooks evenly.
Remove from the heat, gently fold in the spring onions, tomato and parsley. Season, to taste, and serve. Enjoy with garlic bread, crusty bread, or how about making homemade bread!

Notes

You can use any type of sausage you want – chorizo, merguez, pork or beef, depending on how spicy you want it. I use pork sausages and add chilli flakes and fennel seeds, similar to our Sausage, Vegetable and Pine Nut Pasta recipe. The ingredients and instructions have the quantities and process included.
When frying onions, don’t slice them too thinly or they will burn before they've had a chance to caramelise. Never rush cooking onions - always give them 5 or 6 minutes in the pan on their own.
Seasoning - for added depth try adding a splash of hot sauce or Worcestershire sauce.
Vegetarian option - replace the sausages with spicy plant-based sausages or roasted chickpeas for a meat-free version.
Low-carb option - substitute rice with cauliflower rice, adjusting the cooking time to prevent overcooking.
Vegetable additions - trying adding courgette or spinach for a nutritional boost.
This spicy sausage rice recipe is easily adapted if you're cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, freezable, gordon ramsay, make ahead, one pan, sausage rice recipe, spicy sausage rice recipe, ultimate cookery course, winter warmer

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