This easy spicy sausage rice recipe is a hearty one pot 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!
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.
We love the flavours from the pimenton, chilli flakes and fennel seeds.
Tips
- 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.
FREQUENTLY ASKED QUESTIONS
Spicy sausages like chorizo, andouille, or Italian sausage work best for bold flavors. For a milder option, use regular sausage and add chilli flakes or hot sauce to adjust the spice level.
Use a non-stick pan or cast-iron skillet and stir the rice occasionally while it cooks. Toasting the rice with the sausage before adding liquid also helps reduce sticking.
Yes - you can use cooked rice. Simply add it to the pan after the sausage and vegetables are cooked, along with a splash of stock or water to rehydrate and flavour the rice.
Absolutely - Spicy Sausage Rice can be made ahead and kept in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of liquid to keep it moist.
Yes - this dish freezes well. Allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months and reheat in a pan or microwave with a little added liquid.
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How to make this Spicy Sausage Rice
Ingredients
- 5 pork sausages (see Tips)
- 2 tsp fennel seeds (see Tips)
- 1 tsp chilli flakes (see Tips)
- olive oil, for frying
- 1 red onion, peeled and sliced (see Tips)
- 1 pepper (red, yellow or orange), deseeded and chopped
- 2 cloves garlic, peeled and finely sliced
- 1 heaped tsp hot pimenton, or smoked paprika
- 200g basmati rice
- 87.5ml white wine
- 500ml 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!
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Spicy Sausage Rice
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.
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