Spicy Sausage Rice Recipe - Gordon Ramsay

Sausage and Rice – One Pan Dinner

This one‑pan sausage and rice dish is a quick, comforting meal made with spicy sausages, peppers, tomatoes and smoked paprika. Everything cooks together so the rice absorbs the flavours, giving you a satisfying dinner in under 40 minutes.

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This recipe builds flavour from simple ingredients. The sausages, peppers and onions create a rich base, and the rice cooks directly in the pan so it takes on all that savoury goodness. It’s homely, straightforward and ideal for busy evenings.

Post updated for 2026 – recipe unchanged

Ingredients

🫒 Mild olive oil

🧅 Red onion

🫑 Red pepper (capsicum)

🧄 Garlic cloves

🌶️ 6 spicy sausages

🟧 Smoked paprika

🍚 Long‑grain rice

🍷 Dry white wine

🍗 Chicken stock

🌱 Spring onions

🍅 Fresh tomatoes

🌿 Flat‑leaf parsley

Equipment

A wide, heavy‑based casserole dish or deep frying pan works best for this recipe. The extra surface area helps the sausage brown properly and ensures the rice cooks evenly as it absorbs the stock.

I use a shallow cast‑iron casserole because it retains heat well and keeps everything cooking at a steady simmer.

Flavour Profile

This dish builds its flavour from the sausage itself. As the meat browns, it releases oils that coat the vegetables and rice, creating a rich base with gentle heat from the smoked paprika. The tomatoes and spring onions added at the end keep everything bright and fresh.

Choosing the Right Rice

Long‑grain rice works best here because it stays separate and absorbs the stock evenly. Avoid basmati or jasmine, which cook too quickly and can become soft in this style of one‑pan dish.

Fun Fact

Rice is one of the most widely eaten staple foods worldwide, especially across Asia. It’s also one of the highest‑produced agricultural crops globally, sitting just behind sugarcane and maize.

Buying Spicy Sausages

You can use any spicy sausages you enjoy. A firmer sausage with good seasoning works particularly well, as it browns nicely and adds plenty of flavour to the rice.

These Morrisons Three Chilli and Pork Sausages are a reliable option if you prefer a medium heat.

The recipe calls for five sausages, but using all six is absolutely fine.

Method

Heat the oil in a large pan and gently cook the onion and pepper until softened.

Add the garlic and cook for another minute. Stir in the sliced sausages and smoked paprika, cooking until the sausage begins to brown.

Add the rice and stir well so it becomes coated in the oils and spices. Pour in the wine and let it bubble for a minute.

Add the stock, bring to a simmer, then cover and cook until the rice is tender.

Stir through the tomatoes, spring onions and parsley before serving.

Final stir and serve.

Freezing

This dish freezes well. Allow it to cool completely, then portion into airtight containers. Defrost in the fridge and reheat thoroughly until piping hot.

More Easy Dinners

If you enjoy simple one‑pan meals, you might also like my One‑Pan Chicken and Rice.

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sausage and rice, spicy sausage rice, one pan sausage and rice, sausage rice recipe, smoked paprika, 30 minute meal

One pan recipes, Sausage recipes, Easy midweek meals

English

Yield: 4

Author: Jan Bennett

Spicy Sausage and Rice (One‑Pan Recipe)

A quick one‑pan sausage and rice dish with spicy sausages, peppers and smoked paprika. Full of flavour and ready in under 40 minutes.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 tbsp mild olive oil
• 1 red onion
• 1 red bell pepper (capsicum)
• 2 garlic cloves
• 6 spiced sausages
• 1 heaped tsp smoked paprika
• 200g long‑grain rice
• 90ml dry white wine
• 500ml chicken stock
• 4 spring onions
• 2 tomatoes
• Small bunch flat‑leaf parsley
• Sea salt

Instructions

1. Thinly slice the onion, chop the red pepper, and finely slice the garlic.
2. Heat the olive oil in a heavy‑based casserole dish or large frying pan. Add the sliced onion and cook for 5 minutes until soft but not coloured.
3. Add the chopped red pepper and sliced garlic. Cook for 2 minutes, stirring occasionally to prevent the garlic from burning.
4. Remove the sausage casings and break the meat into small, meatball‑sized pieces. Increase the heat to high and cook for 4–5 minutes until nicely browned.
5. Mix in the smoked paprika, then toss in the rice and stir until it’s evenly coated.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
7. Add the chicken stock, bring to a boil, then reduce to a gentle simmer. Leave the pan uncovered.
8. Cook for 15–20 minutes, stirring occasionally, until the rice is tender and the liquid is almost absorbed.
9. Slice the spring onions, dice the tomatoes, and roughly chop the parsley. Stir the spring onions and tomatoes into the rice, letting it cook for about a minute.
10. Season to taste with sea salt, sprinkle over the chopped parsley, and serve immediately.

Notes

• Don’t let the garlic brown as it can turn bitter • Heating the smoked paprika briefly helps release its flavour • Long‑grain rice works best; avoid basmati or jasmine • If your sausages are very spicy, reduce or omit any extra chilli • Use a heavy‑based casserole dish to help the sausage brown properly • Turn the heat up when adding the sausage so it browns instead of steaming • Taste before seasoning as the sausages and stock may already add enough salt

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