Sausage Recipes

Sausage Rice recipe

This dish combines sausages, rice, vegetables and chicken stock for an easy-prepare family dinner. It's also a one-pot meal, which is always a bonus! Use spicy sausage for extra flavour, or just a good herby pork sausage.


  • 250g sausages, pork
  • 75g arborio rice
  • 1 large onion
  • 100g mushrooms
  • 50g each petit pois and frozen sweetcorn
  • 2 tbsp. Worcestershire sauce
  • 375ml hot chicken stock
  • Salt and pepper
  • 1 tbsp. each butter and vegetable oil


  1. Heat oil in a fring pan and cook the sausages until browned on all sides.

  2. Meanwhile, finely chop the onion and slice the mushrooms. Melt the butter in a frying pan until frothy, then add the onion. Cook until caramelised and softened. Add the rice and cook for 3-4 minutes until opaque round the edges.

  3. Add the mushrooms, peas, sweetcorn, Worcestershire sauce, salt and pepper, chicken stock and cooked sausages. Simmer gently over a low heat until all of the water has absorbed and the rice is tender, about 15 minutes.

Use low-sodium chicken stock as otherwise, this will be quite a salty dish. Recipe serves 4.

Author: Laura Young.

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250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
75gabout 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
375mlabout 1 ½ cups (1.585 cups based on 236.59 mililitres in a US cup)


Published: February 28, 2012
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