Spicy Sausage Rice Recipe - Gordon Ramsay

Gordon Ramsay Spicy Sausage Rice Recipe is totally delicious and really easy to make. Sausage, peppers, red onion, tomatoes and spring onion cooked in one pot with chicken stock, white wine and rice. What's not to like? It's easy to make and is good and filling.
Spicy Sausage and Rice Gordon Ramsay Recipe

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. 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. Nothing more annoying when 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!

If you're having a bit of bother finding 'spicy sausages' you'll find that Sainsbury's sell what they call Firecracker Pork Sausages; they're outdoor bred British pork sausages with chilli, roasted red pepper and garlic and there are 6 in a packet.

So 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 Gordon Ramsay

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 exactly 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. But as long as you use the same cup for measuring out each of your ingredients, the proportions should work out the same.

Spicy Sausage Rice

Ingredients to serve 4:
1 tbsp olive oil, for frying
1 red onion, sliced
1 red pepper, deseeded and chopped (but not too small)
2 garlic cloves, very finely sliced
5 spiced sausages, e.g. Italian chilli
1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)
200g long-grain rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock - I used a Knorr stockpot
4 spring onions, trimmed and sliced
2 tomatoes, roughly chopped
small bunch of flat-leaf parsley, roughly chopped

Method:
Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured. Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.

Slit the sausage skins and crumble the sausage meat so it looks like small meatballs. Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.

Add the smoked paprika and mix. Season to taste. Add the rice and stir well to mix thoroughly and absorb the flavour.

Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Add the stock and bring to the boil and then turn to simmer.

Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed. Keep an eye on it and stir from time to time.

Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.

Chances are that if you're looking at this recipe you like spice and you like rice so check out my recipe for Mexican Spicy Rice and Beans it's really quick and easy to make.


Gordon Ramsay, spicy, sausage, rice
Gordon Ramsay, one-pot, main,
English
Yield: 4
Author:

Spicy Sausage Rice - Gordon Ramsay

Spicy Sausage Rice - Gordon Ramsay

I used the 'La Chinata' brand of Sweet Smoked Paprika; it's really worth getting a tin if you can. Available in Sainsbury's or Waitrose here in the UK or over at Amazon.
prep time: 5 Mcook time: 32 Mtotal time: 37 M

ingredients:

  • 1 tbsp olive oil, for frying
  • 1 red onion, sliced
  • 1 red pepper, deseeded and chopped (but not too small)
  • 2 garlic cloves, very finely sliced
  • 5 spiced sausages, e.g. Italian chilli
  • 1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)
  • 200g long-grain rice (1 cup) 
  • ½ glass dry white wine
  • 500ml (2 cups) chicken stock - I used a Knorr stockpot
  • 4 spring onions, trimmed and sliced
  • 2 tomatoes, roughly chopped
  • small bunch of flat-leaf parsley, roughly chopped

instructions:

How to cook Spicy Sausage Rice - Gordon Ramsay

  1. Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured. Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.
  2. Slit the sausage skins and crumble the sausage meat so it looks like small meatballs. Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.  Add the smoked paprika and mix. Season to taste.
  3. Add the rice and stir well to mix thoroughly and absorb the flavour. 
  4. Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Add the stock and bring to the boil and then turn to simmer. 
  5. Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed. Keep an eye on it and stir from time to time.
  6. Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
Created using The Recipes Generator

13 comments

  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?

    ReplyDelete
  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!

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

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

    ReplyDelete
  5. A great quick & easy meal for the kids

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

    ReplyDelete
    Replies
    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?

      Delete
  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.

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

    ReplyDelete
    Replies
    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

      Delete
  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!

    ReplyDelete
    Replies
    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

      Delete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan