A Glug of Oil

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Spicy Sausage Rice Recipe - Gordon Ramsay

This sausage and rice recipe is a real crowd-pleaser, it's totally delicious and really easy to make. On the table and ready to tuck into, in just under 40 minutes.

This is one of the best recipes with sausage and it's to make, just like other Gordon Ramsay recipes such as Spaghetti Bolognese or Filet Mignon.

Gordon Ramsay spicy sausage rice. Pictured in a red casserole dish.

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No fancy pants cookware is needed, all you need is a casserole dish that can go on the stovetop, although a large frying pan would work too.


Spicy sausages and rice with peppers, red onion, tomatoes and spring onion, cooked in one pot with chicken stock.

What's not to like? It's easy to make, good and filling. Plus there aren't any fancy, hard to get ingredients in this recipe.

Sweet Smoked Paprika

You will need quality sweet smoked paprika such as *La Chinata Smoked Paprika which is the one Gordon uses and so do I because it really is the best.

In the UK, Sainsbury's and Waitrose both sell it and it really is worth buying, not just for this recipe but, you'll find you use it quite often.

I can easily get through a good tin every month! You'll also find Rick Stein always uses that brand in his cooking.

One thing I will say about Gordon Ramsay is that his recipes always work. There's nothing more annoying than you go to the trouble of making a recipe with a long list of ingredients only to find it hasn't quite turned out how you expected!

Can you Freeze Spicy Sausage Rice?

Yes, you can! The only thing I will say is that if you do plan on freezing it remove the portion you want to freeze before adding in the parsley because it will turn black when frozen.

Once defrosted it's best reheated in the microwave, that way it won't dry out. You can then sprinkle over freshly chopped parsley before serving.

Did you know?

As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.

It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.

Best Long Grain Rice

I always use Uncle Ben's Long Grain Rice because I find it never sticks and doesn't need rinsing before using.

Spicy Sausages

Most supermarkets sell some sort of spicy sausage. At the time of writing, Sainsbury's sells what they call Firecracker Pork Sausages in their Taste the Difference range.

They're outdoor bred British pork sausages with chilli, roasted red pepper and garlic and there are 6 in a packet.

Although the recipe says 5 sausages adding all 6 will be fine since there's little and no point in having one odd sausage left; I mean for goodness sake!

Spicy sausage and rice

I've updated the recipe by adding the amount of rice in 'US cups' since it's far easier than messing about with kitchen scales.

What is a Cup Measurement?

Officially, a US Cup is 240ml (or 8.45 imperial fluid ounces). This is slightly different from an Australian, Canadian and South African Cup which is 250ml.

However, as long as you use the same cup for measuring out each of your rice and water, the proportions should work out the same.

Spring Onions or Scallions

Are vegetables of various Allium onion species. Scallions have a milder taste than most onions.

Their close relatives include garlic, shallot, leek, chive, and Chinese onions.

Ingredients in this recipe

  • Olive oil
  • Red onion
  • Red bell pepper
  • Garlic
  • Spiced sausages, e.g. Italian chilli
  • Smoked paprika (Gordon uses La Chinata brand)
  • Long-grain uncooked rice
  • Dry white wine
  • Chicken stock
  • Spring onions (scallions) 
  • Tomatoes
  • Flat-leaf parsley

If you're looking at this recipe and you like spice, check out my Rice and Beans Recipe.

Looking at the ingredients, I'm thinking you could make this into a tasty Spicy Sausage Pasta recipe instead. 

Just follow the recipe up to the point when you add the rice, and instead of adding rice, add a just little stock and allow the vegetables to soften. 

Once that's done, just add cooked pasta and stir through. Oooh, now there's a thought, I'll have to give this a go!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

smoky pork sliders gordon ramsay, recipe, how does gordon ramsay make bbq sauce, barbeque sauce
BBQ, burgers
Yield: 4
Author: Gordon Ramsay
Smoky Pork Sliders with BBQ Sauce

Smoky Pork Sliders with BBQ Sauce

Gordon Ramsay made these into bite-sized mini burgers, I decided to make 4 big burgers instead.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min


  • olive oil, for frying
  • 4 rashers of rindless smoked back bacon, finely chopped
  • 1 banana shallot - peeled and finely chopped
  • 1 teaspoon smoked paprika
  • 800g minced pork
To serve
  • Mini or regular burger buns
  • Applewood smoked Cheddar cheese - sliced
  • Baby gem lettuce leaves
  • Slices of tomato
For the BBQ sauce
  • oil - for frying
  • 1 small onion - peeled and finely diced
  • 3 cloves garlic - finely chopped
  • sea salt and freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 tablespoon cider vinegar
  • 2 teaspoon Worcestershire sauce
  • 6 tablespoons tomato ketchup


Make the BBQ sauce
  1. Heat oil in a frying pan, add onion and garlic with some seasoning and sugar and fry for 5 minutes until softened.
  2. Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
  3. Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency.
  4. Taste and adjust seasoning. Remove from heat and set aside.
  1. While the barbecue sauce is reducing, start preparing the burger mince.
  2. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.
  3. Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.
  4. Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.
  5. Season the minced pork and mix well with cooked shallot and bacon.
  6. Shape into balls the size of golf balls and flatten into patties.
  7. Heat a large, heavy-based frying pan with a little oil.
  8. Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.
  9. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.
  10. Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
  11. Serve immediately.
Did you make this recipe?
@aglugofoil # aglugofoil


  1. I've really fallen in love with this recipe ever since I saw it on the telly! Unfortunately, I haven't had the chance to make it yet mostly because I live in India where we don't get such variety in sausage meat (but I can buy from good frozen ones online). I also don't have access to white wine. Could you give me an alternative to that, if any?

    1. Instead of whitewine I use wine vinegar or applejuice from time to time. Just mix it with stock or water according to your taste.

  2. Hi Varsha
    You could leave the wine out altogether and I'm sure it wouldn't be noticed.
    If you can get sausage meat online just mix it with some chilli powder or other spice that you like before adding it to the dish as per the recipe.
    I hope this helps!

  3. I use apple juice instead of white wine in pretty much every recipe

  4. Acrdshyofafuldek - yes apple juice is a brilliant idea!

  5. A great quick & easy meal for the kids

  6. I have made this a few times but the rice always turns out a bit hard and I even followed his video exactly.

    1. Hi SteelcityCanada :)
      I don't know as I didn't have this problem. I used Uncle Bens long grain rice and didn't have a problem. Perhaps it's the rice you are using?

    2. Take a look at the rice you have and try to determine whether it's new crop or old crop. Old crop tends to cook drier than new crop no matter what, which makes them great for things like fried rice. Kernels from new crop takes on water better and makes for fluffier, softer rice. Hope this helps!

  7. SteelCityCanada: leave the pot simmering for Thebes full twenty minutes. If u already did that, add and additional 1/8-1/4 cup stock in and simmer for 22-23 minutes. The rice should be tender by then. The recipe leaves the rice al dente.

  8. Is it ok to use red wine, instead of white wine?

    1. Hi Brianna!
      I'm thinking red wine will discolour the rice. Perhaps a little (just a tablespoon) of white wine vinegar to deglaze; it will cook out and disappear anyway.
      I hope this helps x

  9. Hello,

    Quick question, do you cook the rice ahead of time or do you pour uncooked rice directly into the pan and have it cook through that way? Thank you!

    1. Hi Jeremy, no you don't cook the rice beforehand.
      Just add the uncooked rice into the pan and it will cook in the stock you added (after deglazing the pan with the wine) it may take 15 or 20 minutes until it's absorbed the stock and is cooked.
      Hope this helps. Jan

    2. Hi Jan, do you wash the rice before pouring in? I'm trying to find long-grain rice in my area to make this but the ones I've found are too expensive so I'm thinking of using ordinary white rice.

    3. Hi Unknown - I would, if you can't get Uncle Bens then rinse the rice before using (I'm pretty sure with Uncle Bens you don't have to.
      Only do it when you are about to cook though (not in advance) and drain it well.

  10. What kind of white wine did you use? Specific brand? I am on a budget

    1. Hi Anon, since the wine is only used to deglaze the pan then you could even just use a little bit of stock.
      You could use white grape or apple juice, but be sure to only use a little as you don't want the dish to taste too sweet. Hope this helps!

  11. Callum Johnston9 March 2020 at 11:31

    Been enjoying this recipe for myself, but a couple of my friends are vegetarian, so I was wondering if you knew any vegetarian substitutes for sausage in this recipe?

    1. Hi Callum
      Thank you so much for your comment. It's so hard to find 'spicy' vegetarian sausages! Although I haven't tried these myself, I've found Linda McCartney's 6 Vegetarian Chorizo & Pepper Sausages, available in Tesco, Waitrose, Ocado, Sainsbury's and Asda. So pretty much every supermarket in the UK. That said I'm not sure if you are in the UK? Hope this helps!

  12. I made this recipe last night. I love love love it! It’s just bursting with flavor and texture. Love the blend of fresh with more cooked vegetables. I woke up this morning thinking about it. Seriously. I decided to write a comment as a result. I followed the recipe without changing anything. It worked out beautifully. I will no doubt make this an easy staple at my house! Thanks Gordon Ramsey.

  13. Could I use risotto rice instead of white rice

    1. Hi Unknown, no risotto rice wouldn't really work.
      Why? Because risotto rice takes a lot of time to cook through. Plus in order to cook it you have to add HOT stock a little at a time until it evaperotes before adding a little more and the repeating.

      So it really wouldn't work with this recipe.

  14. Just wondering how many servings this makes? looks delicious but i have a big family!

    1. Hi, his book says 4 (it is on the recipe card in my post) when I cooked this for the blog I halved all of the ingredients as there are only two of us.

      So that's why my picture might look like a small amount. But yes the recipe is according to Gordon Ramsay's book it's to serve 4. Thanks, I hope you like it I've cooked it many times now.

  15. Hoping to make this for dinner tonight, thank you for the easy to follow recipe card! I'll post an update after. ;)

  16. Love the favors however my rice didn't come out like I would of liked. Im going to try again soon!

    1. Hi Hector! Oh no, what happened to your rice, did you use Uncle Bens rice?

  17. I used apple cider viniger almost a tbsp and it came out delicious

  18. Second time making in a month....1st go with none spicy sausages as it’s all I had in and the second with the sausages suggested (Firecracker Sausage) DELICIOUS both....quick yummy and hits the spot. Thank you xx

    1. Thank you, so pleased to know you liked it! x

  19. The recipe looks yummy and want to try it. Can I use wild rice or brown rice in place of the white rice? Thanks

    1. Hi Unknown, I'm sure you could but just remember both brown and wild rice take a lot longer to cook that white rice.

      So you might well find you run out of liquid so perhaps be prepared to add more stock.

  20. Can I do everything the same and just add cooked rice at the end?

    1. You could but cooked rice wont absorb the flavours, and so I don't think the dish will not taste as good.

  21. Hi there, lovely recipe! Only thing is I ended up using about 1.5l of stock instead of 500ml - wonder why that happened? Is the rice meant to have bite to it?

    1. Hi Unknown, I really do not know why you had to add a lot more stock. Did you use brown rice perhaps (brown rice takes a lot longer to cook than white).

      Or did you add more than 200g of rice? The rice is mean to be tender.

  22. Tried this for first time for dinner with my very fussy husband and son. They both loved it and said they would definitely have it again. Yaaay

    1. Hi, thank you so much for letting me know. I’m so pleased to know they liked it x


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