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.

Prep Time 10

Cook Time 30

Total Time 40

Servings Portions

Ingredients

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