Gordon Ramsay's Spicy Sausage Rice Recipe


  • Olive oil
  • Red onion
  • Red bell pepper
  • Garlic
  • Spiced sausages, (e.g. Italian chilli)
  • Smoked paprika (Gordon uses La Chinata brand)
  • Long-grain uncooked rice
  • Dry white wine
  • Chicken stock
  • Spring onions (scallions)
  • Tomatoes
  • Flat-leaf parsley


  • Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured.
  • Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn’t burn.
  • Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.
  • 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.
  • Add the smoked paprika and mix and season to taste.
  • Add the rice and stir well to mix thoroughly and absorb the flavour.
  • Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
  • Add the stock and bring to the boil and then turn to 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 from time to time.
  • Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.


Check out how Gordon Ramsey getting ready for winter with “Spice Sausage Rice ” & more…

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