Spicy Sausage Rice


This spicy sausage rice is a dish inspired by Gordon Ramsay. A delicious and easy one-pan dish filled with vegetables.

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Spicy sausage rice
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-24, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-12-2022

45 minutes 4 people Main course
Spicy sausage rice


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  • 500 grams spicy sausages (or sausage filling or ground pork)
  • 1 red onion
  • 2 garlic cloves
  • 1 bell pepper
  • handful of mushrooms
  • ½ red chilli pepper (optional)
  • 1 tablespoon smoked paprika powder
  • 100 ml dry white wine
  • 200 grams of rice
  • 500 ml chicken stock
  • 2 spring onions
  • 2 tomatoes
  • salt and pepper to taste
  • a handful of fresh parsley
Spicy sausage rice ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • mushroom brush or paper towel
  • large deep frying pan
  • wooden spoon

Spicy Sausage Rice

45 minutes 4 people Main course

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Preparation – 15 minutes

Peel and finely chop the red onion and garlic cloves. Clean the mushrooms with a mushroom brush or paper towel and cut them into slices. Remove the seeds from the bell pepper and cut them into cubes.

Remove seeds from the red chilli pepper for a milder version and finely chop the chilli. Remove the stems from the tomatoes and roughly chop the tomatoes.

If you use sausages, remove them from its skin, you can also use sausage filling or ground meat.

Spicy sausage rice
Spicy sausage rice

Finishing spicy sausage with rice – 30 minutes

Heat olive oil in a deep frying pan and sauté the onion and garlic for a few minutes. Then add the meat and cook a few minutes longer. Add bell pepper cubes, mushrooms and chilli pepper.

Add the smoked paprika along with the rice and tomato pieces. Cook for a few minutes longer and then pour in the white wine. Stir and let the rice fully absorb the white wine over medium heat.

Pour in the chicken stock and let the rice cook on medium heat and stir occasionally. Meanwhile, cut the spring onions into thin rings and finely chop the parsley.

Once the rice is almost fully cooked, stir in the spring onions and parsley and cook gently until the rice is tender. Season with salt and pepper, enjoy!

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