We had this spicy sausage rice dish last night for dinner and love the flavours from the pimenton, chilli flakes and fennel seeds. It’s a recipe from Gordon Ramsay’s Ultimate Cookery Course recipe book, that I’ve adapted slightly (see Tips). Gordon describes it as like an old-fashioned jambalaya – a mixture of rice, vegetables and meat, and a bit like risotto but without the need for stirring.
Tips
- You can use any type of sausage you want – chorizo, merguez, pork or beef, depending on how spicy you want it. I used Asda Extra Special Classic Pork Sausages and added 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. I might try it with chorizo sausage next time!
- 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.
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Ingredients
- olive oil, for frying
- 1 red onion, peeled and sliced (see Tips)
- 1 red pepper, deseeded and chopped
- 2 garlic cloves, peeled and finely sliced
- 5 pork sausages (see Tips)
- 2 tsp fennel seeds (see Tips)
- 1 tsp chilli flakes (see Tips)
- 1 heaped tsp hot pimenton, or smoked paprika
- 200g basmati rice
- ½ glass white wine (87.5ml)
- 500ml chicken stock
- 4 spring onions, trimmed and chopped
- 1 tomato, chopped
- small bunch of flat leaf parsley, roughly chopped
- sea salt and freshly ground black pepper, to taste
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. Season to taste.
- 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 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
- Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
- We enjoyed ours with Asda Extra Special Garlic and Parsley Ciabatta Breadsticks, and had leftovers for the lunch the next day!
Spicy Sausage Rice
Ingredients
- olive oil for frying
- 1 red onion peeled and sliced (see Notes below)
- 1 red pepper deseeded and chopped
- 2 garlic cloves peeled and finely sliced
- 5 pork sausages (see Notes below)
- 2 tsp fennel seeds (see Notes below)
- 1 tsp chilli flakes (see Notes below)
- 1 heaped tsp hot pimenton or smoked paprika
- 200g basmati rice
- ½ glass white wine 87.5ml
- 500ml chicken stock
- 4 spring onions trimmed and chopped
- 1 tomato chopped
- small bunch of flat leaf parsley roughly chopped
- sea salt and freshly ground black pepper to taste
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. Season to taste.
- 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 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
- Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
- We enjoyed ours with Asda Extra Special Garlic and Parsley Ciabatta Breadsticks, and had leftovers for the lunch the next day!
Notes
- You can use any type of sausage you want – chorizo, merguez, pork or beef, depending on how spicy you want it. I used Asda Extra Special Classic Pork Sausages and added 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. I might try it with chorizo sausage next time!
- 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.
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