Spicy Sausages & Rice
Ticky009
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- Jun 2, 2014
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- #626
When Gordon Ramsay isn't being a complete arse for the camera's he's an amazing chef and his simple recipes are fantastic.
I cook this one all the time and can highly recommend. You absolutely need to make sure the sausage is either Continental or Italian though, for the flavour.
1) Yes it can be frozen. I split what I eat now vs what I'm going to (freeze - leave the tomatoes/spring onions/parsley out and add later when re-heated)
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/Continental
1 heaped teaspoon smoked paprika
200g long-grain uncooked rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock
4 spring onions (scallions) trimmed and sliced
2 tomatoes, roughly chopped
small bunch of flat-leaf parsley, roughly chopped
Tips and Tricks:
Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom after you add the rice but before you add the stock
After you add the stock, turn the temp down and let the stock simmer down
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, then fold in the spring onions, tomato and parsley and serve.
I cook this one all the time and can highly recommend. You absolutely need to make sure the sausage is either Continental or Italian though, for the flavour.
1) Yes it can be frozen. I split what I eat now vs what I'm going to (freeze - leave the tomatoes/spring onions/parsley out and add later when re-heated)
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/Continental
1 heaped teaspoon smoked paprika
200g long-grain uncooked rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock
4 spring onions (scallions) trimmed and sliced
2 tomatoes, roughly chopped
small bunch of flat-leaf parsley, roughly chopped
Tips and Tricks:
Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom after you add the rice but before you add the stock
After you add the stock, turn the temp down and let the stock simmer down
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, then fold in the spring onions, tomato and parsley and serve.
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