Sausages with Rice

There’s something deeply satisfying about a dish that brings together hearty ingredients in one sizzling pan, and Sausages with Rice is no exception. This vibrant, flavour-packed meal is the epitome of comfort food, with its rustic charm and ability to fill your kitchen with irresistible aromas. Whether you’re cooking for your family or hosting friends, this dish has a way of making everyone feel welcome.

At the heart of this dish lies the humble Cumberland sausage. Renowned for its herby, peppery flavour, these sausages lend a delightful richness that complements the medley of fresh vegetables and rice. The sausages are sliced into bite-sized pieces, ensuring every mouthful is packed with flavour.

The vibrant red bell peppers and golden sweetcorn bring a natural sweetness to the mix, balancing the savoury sausages perfectly. Then there’s the onion and carrots, which add layers of texture and a subtle earthiness. To complete the vegetable ensemble, mushrooms lend their umami magic, rounding out the dish beautifully. Together, this colourful combination creates a symphony of textures and tastes, making each bite an adventure.

What truly elevates Sausages with Rice are the herbs and spices that tie everything together. A sprinkle of dried oregano, a pinch of smoked paprika, or even a dash of garlic powder can transform the dish into something extraordinary. The beauty lies in its versatility—whether you prefer a hint of heat or a touch of fragrant herbs, you can tailor the flavours to suit your palate.

Another reason Sausages with Rice is a winner is its simplicity. It’s a one-pan dish, which means less washing up and more time to enjoy the meal. Everything comes together seamlessly, with the rice soaking up the juices from the sausages and vegetables, creating a perfectly cohesive dish. It’s a true representation of comfort cooking at its finest—minimal effort, maximum flavour.

The dish also shines in its adaptability. While Cumberland sausages are a classic choice, you could experiment with other varieties or even a vegetarian alternative. The vegetables, too, can be swapped to match what’s in your fridge—zucchini, green beans, or even peas would work wonderfully.

Sausages with Rice is the kind of dish that brings people together, warming hearts and filling bellies, especially after a late night. So, the next time you’re looking for something hearty yet unfussy, let this one-pan wonder be your go-to. Your taste buds—and your dinner guests—will thank you!

Sausages with Rice

Sausages with Rice is a hearty, one-pan dish that combines the robust flavours of Cumberland sausages with vibrant vegetables and fragrant herbs. The rice soaks up all the delicious juices, creating a perfectly balanced meal that’s both comforting and satisfying. Easy to prepare and packed with flavour, it’s perfect for a family dinner or casual entertaining.

4.83 from 28 votes

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Course: Main Dish

Cuisine: British

Keyword: Fry, Rice, Sausage, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Portions

Calories: 585kcal

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Ingredients

 

MetricImperial

• 4 large Cumberland sausages sliced into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 medium carrots diced
• 1 medium red bell pepper sliced into strips
• 150 g mushrooms sliced
• 100 g sweetcorn fresh, canned or frozen
• 200 g long-grain rice rinsed
• 500 ml chicken stock vegetable stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• salt to taste
• black pepper to taste
• 1/3 bunch fresh parsley chopped optional

Instructions

• Start by slicing the sausages, chopping the vegetables, and rinsing the rice. Having everything ready will make the cooking process smoother.
• Heat the olive oil in a large, deep pan over medium heat. Add the sausage slices and cook until golden brown on all sides. Remove from the pan and set aside.
  1 tbsp olive oil, 4 large Cumberland sausages
• In the same pan, add the onion and carrots. Cook for 3–4 minutes until slightly softened. Stir in the red bell pepper and mushrooms, cooking for another 2 minutes.
  1 medium onion, 2 medium carrots, 1 medium red bell pepper, 150 g mushrooms
• Sprinkle the smoked paprika and oregano over the vegetables, stirring well to coat. Add the rinsed rice and sweetcorn to the pan, stirring to combine.
  200 g long-grain rice, 1 tsp smoked paprika, 1 tsp dried oregano, 100 g sweetcorn
• Return the cooked sausage to the pan. Pour in the stock, stirring gently to ensure everything is evenly distributed. Season with salt and pepper to taste.
  500 ml chicken stock, salt, black pepper
• Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
• Once cooked, fluff the rice with a fork. Garnish with fresh parsley, if desired, and serve hot.
  1/3 bunch fresh parsley

Notes

Tips:

– For extra flavour, deglaze the pan with a splash of white wine before adding the stock.

– Leftovers can be stored in the fridge for up to 2 days and reheated thoroughly.

– Feel free to adjust the herbs and spices to your preference, or add a touch of chilli for heat!

Nutrition

Calories: 585kcal | Carbohydrates: 59g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 753mg | Potassium: 820mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6816IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 3mg