Simple Sausage Rice
A simple and quick one-pot supper that uses the common ingredients in your cupboards and fridge. A dish that can be changed to suit your tastes. Maybe use a spicy sausage as Gordon does in his book, change or add different vegetables or herbs and spices. This recipe can be adapted to anyones tastes and still be a great family dinner or small crowd pleaser.
Servings: 4
Ingredients
- Olive Oil for frying
- 2 Red Onions peeled and sliced
- 1 Red Pepper deseeded and chopped into rough dice
- 1 Orange Pepper deseeded and chopped into rough dice
- 6 Chestnut Mushrooms washed and quartered
- 4 Garlic cloves finely sliced
- 6 Pork Sausages
- 1 tbsp Smoked Paprika
- 300 g Long-Grain Rice
- 150 ml White Wine
- 750 ml Chicken Stock
- 4 Spring Onions trimmed and sliced
- 10 in Small Plum Tomatoes cuthalf
- Small bunch Flat Leaf Parsley roughly chopped
- Salt and Pepper
Instructions
- Add a good splash of oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured. Add the peppers, mushrooms and garlic and cook for a further 2 minutes. Slice the sausages to remove the skin and tear the meat in to chunks and put into the pan, then cook over a medium heat for 4-5 minutes. Add the paprika, the salt and pepper and stir.
- Add the rice and mix thoroughly to absorb the flavours. Ad the wine and deglaze the pan ensuring you scrape any flavor from the bottom of the pan. Add the stock, bring to a simmer and then cook gently for 15-20 minutes until the rice is tender and the liquid has almost all been absorbed.
