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This sausage recipe is a one-pot wonder that brings bold flavors and hearty comfort to your table. With smoky sausage, tender rice, and vibrant vegetables, it’s a simple yet satisfying meal that’s perfect for busy weeknights.
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Cuisine: Western
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Why You’ll Love Making It
- One-Pot Wonder: Minimal cleanup required! This recipe cooks everything in a single pot, saving time and effort.
- Bursting with Flavor: The smoked sausage infuses the dish with rich, savory notes that make every bite irresistible.
- Customizable: Use your favorite vegetables or whatever you have on hand. This recipe is versatile and adaptable.
- Quick and Easy: From prep to table in just 40 minutes, perfect for busy weeknights.
- Beginner-Friendly: Straightforward steps make this dish ideal for cooks of all skill levels.
Ingredients
- 3 tbsp extra virgin olive oil: For sautéing the ingredients. Adds richness to the dish.
- 5 garlic cloves, finely minced: Essential for a deep, aromatic base flavor.
- 2 medium onions, chopped (or 1 large): Provides a sweet, savory depth when cooked.
- 1 yellow capsicum, cut into 1.5cm / 1″ squares: Adds vibrant color and a mild sweetness.
- 1 red capsicum, cut into 1.5cm / 1″ squares: Balances the flavors with a subtle tang.
- 400 g/14 oz (~3) kransky or other smoked sausages: Sliced into 0.5cm thick rounds. Choose your favorite smoked sausage, like chorizo, or even use raw sausages.
- 3/4 tsp salt: To enhance the flavors.
- 1/2 tsp pepper: For a gentle kick of spice.
- 3/4 tsp smoked paprika: Brings a smoky depth. Substitute with regular paprika if unavailable.
- 1 1/2 cup long-grain white rice, uncooked: Best for light, fluffy grains. Avoid instant rice for this recipe.
- 2 1/2 cups chicken stock/broth, low sodium: Adds richness to the dish. Use vegetable stock for a vegetarian version.
- 2 cups frozen peas, thawed: A pop of color and natural sweetness.
- 2 tbsp parsley, chopped (optional): Freshens the dish for serving.
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Instructions
1: Prepare and Cook the Sausage
Heat 2 tbsp olive oil in a large, heavy-based pot over medium-high heat.
Add the sliced sausages and cook until golden brown on both sides, about 3–4 minutes. Use a slotted spoon to remove the sausage from the pot and set aside. This step releases flavorful oils that will enhance the dish.
2: Sauté the Vegetables
Add the remaining 1 tbsp olive oil to the pot.
Toss in the garlic and onion, cooking until aromatic.
Add the yellow and red capsicum. Sauté until the onions become translucent.
3: Incorporate the Rice and Liquid
Stir in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the browned sausage.
Mix well to distribute the ingredients evenly. Bring the mixture to a gentle boil over medium heat.
4: Cook the Rice
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes. Avoid lifting the lid during this time to maintain the steam needed for cooking.
5: Add the Peas and Rest
Remove the pot from the stove. Quickly lift the lid and add the thawed peas. Replace the lid immediately and allow the pot to rest off the heat for 10 minutes. This step uses residual heat to cook the peas perfectly.
6: Finish and Serve
Add the chopped parsley for a burst of freshness.
Use a fork to gently fluff the rice, mixing the peas evenly throughout. Serve hot and enjoy your flavorful one-pot meal!
FAQs
Can I use a different type of sausage?
Absolutely! While smoked sausages like kransky or chorizo add a rich, savory flavor, you can use any sausage you like. If you’re using raw sausages, slice them and cook them longer during the first step to ensure they’re fully cooked.
What can I serve with this dish?
This dish is a meal on its own, but it pairs wonderfully with a fresh green salad, crusty bread, or even a dollop of sour cream for added creaminess. For a more robust meal, serve it alongside roasted vegetables or steamed greens.
