Spicy Sausage Rice Recipe - Gordon Ramsay

Sausage and Rice - One Pan Dinner

A quick and easy-to-make recipe and a real crowd-pleaser. I mean, who doesn't like sausages or rice?! 😋

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On the table and ready to tuck into, in under 40 minutes.

Cookware

For best results, you will need a large, shallow, heavy-based casserole dish or heavy-based frying pan that will retain heat. 

Flavour

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

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

You will need quality sweet smoked paprika, such as La Chinata Smoked Paprika, which 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 going 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!

Best long grain rice

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

Did you know?

As a cereal grain, rice 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.

Where to buy 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. *Updated April 2025, and they still sell them - Yay! 😉 

They're outdoor-bred British pork sausages with chilli, roasted red pepper and garlic, 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! 😀

Spring onions/green onions/scallions

They 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.

What do we need?

• 1 tablespoon mild olive oil - or vegetable oil for frying

• 1 red onion - thinly sliced

• 1 red pepper - deseeded and chopped, but not too small

• 2 garlic cloves - very finely sliced

• 6 spiced sausages - e.g. Italian chilli

• 1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)

• 200g uncooked long-grain rice (Bens rice is the best)

• ½ glass (90ml) dry white wine

• 500ml chicken stock - I used a Knorr chicken stockpot

• 4 spring onions - trimmed and sliced

• 2 tomatoes - roughly chopped

• small bunch of flat-leaf parsley - roughly chopped

How to make spicy sausage rice

Full recipe in the printable recipe card below. 😉

Add olive oil to a heavy-based casserole dish and fry the onion until soft but not coloured.

Now add the pepper and garlic and cook for 2 minutes while moving it about.

Slit the sausage skins and crumble the sausage meat.

Turn the heat to high and cook while moving it about a bit in the pan until coloured.

Add the paprika, mix and add the rice. Stir well to mix thoroughly.

Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.

Add the stock and bring to a boil, and then turn to a 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 it from time to time.

When the rice is soft, taste and adjust the seasoning.

Gently fold in the spring onions, tomato and parsley and serve right away.

Can you freeze this?

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. 😊

If you like spicy food, 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!

spicy sausage rice, Gordon Ramsay spicy sausage rice, recipe,

Gordon Ramsay, main, dinner

English

Yield: 4

Author: Jan Bennett

Spicy Sausage Rice Gordon Ramsay

You will love this tasty sausage and rice recipe!

Prep time: 5 MinCook time: 32 MinTotal time: 37 Min

Ingredients

• 1 tablespoon mild olive oil - or vegetable oil for frying
• 1 red onion - thinly sliced
• 1 red bell pepper (capsicum) - deseeded and chopped, but not too small
• 2 garlic cloves - very finely sliced
• 6 spiced sausages - e.g. Italian chilli
• 1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)
• 200g uncooked long-grain rice (Bens rice is the best)
• ½ glass (90ml) dry white wine
• 500ml chicken stock - I used a Knorr chicken stockpot
• 4 spring onions (green) - trimmed and sliced
• 2 tomatoes - roughly chopped
• small bunch of flat-leaf parsley - roughly chopped
• sea salt to season (if needed)

Instructions

1. Add just 1 tablespoon 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. Add the rice and stir well to mix thoroughly and absorb the flavour.
6. Now deglaze the pan by pouring the white wine and scraping any bits stuck to the bottom.
7. Add the stock and bring to a boil, and then turn to a simmer, don't put a lid on.
8. Cook gently for 15-20 minutes until the rice is tender and the liquid almost entirely absorbed. Keep an eye on it and stir it from time to time.
9. When the rice is soft, have a taste and adjust the seasoning. Gently fold in the spring onions and tomato, and cook for a further minute.
10. Sprinkle over the parsley and serve right away.

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