Spicy Sausage Rice Recipe - Gordon Ramsay

Gordon Ramsay Spicy Sausage 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.

Spicy Sausage and Rice Gordon Ramsay Recipe

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No fancy pants cooking equipment needed!

All you need is a casserole dish that can go on the stovetop, although a large frying pan would work too.

Packed full of flavour

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.

A tin of sweet smoked paprika

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!

Can I freeze Spicy Sausage Rice?

Yes you can! 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 you it's best reheated in the microwave and 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.

Rice

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

Sausages

Most supermarkets sell some sort of spicy sausage. At the time of writing, Sainsbury's sells 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.

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.

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.

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 uncooked rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock - I used a Knorr stockpot
4 spring onions (scallions) 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.


spicy,sausage,rice,gordon,ramsay,recipe
gordon ramsay,sausage,rice,main,dinner
English
Yield: 4
Author: Jan Bennett
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Soicy Sausage Rice Gordon Ramsay

Soicy 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 MinCook time: 32 MinTotal time: 37 Min

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:

  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. 
  2. Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.
  3. Slit the sausage skins and crumble the sausage meat so it looks like small meatballs. 
  4. 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. 
  5. Add the smoked paprika and mix and season to taste.
  6. Add the rice and stir well to mix thoroughly and absorb the flavour.
  7. Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. 
  8. Add the stock and bring to the boil and then turn to simmer.
  9. Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed. 
  10. Keep an eye on it and stir from time to time.
  11. Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
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35 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
    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!

      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
    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.

      Delete
    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.

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

    ReplyDelete
    Replies
    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!

      Delete
  11. Callum Johnston9 March 2020 at 11:31

    Hi,
    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?

    ReplyDelete
    Replies
    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!

      Delete
  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.

    ReplyDelete
  13. Could I use risotto rice instead of white rice

    ReplyDelete
    Replies
    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.

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

    ReplyDelete
    Replies
    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.

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

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

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

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

    ReplyDelete
  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

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

      Delete
  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

    ReplyDelete
    Replies
    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.

      Delete

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

Please note comments containing links will not be published.

Cheers
Jan