"The secret to making great food is to be sure you lock in every last ounce of flavor in that pan. And this spicy sausage rice does exactly that." Gordon shares this in his show Gordon Ramsay's Ultimate Home Cooking and proceeds to write out in chalk 'FLAVOR FLAVOR FLAVOR'. I would confidently say that Gordon Ramsay's Spicy Sausage Rice is in my top 5 favorite recipes and it all comes down to the flavor. Its taste is so sophisticated and yet this is a dish that even a beginner in the kitchen can make. That being said, you truly owe it to yourself to make it.
As you read you'll see that there's a couple of things that I do differently than Gordon. I'll make sure to note those changes.
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📝Ingredients
Olive oil
Red onion
Red bell pepper
Garlic cloves
Italian sausage- you can choose your level of heat. I like to go with mild. Gordon uses sausage links and removes the skin for maximum flavor.
Long grain white rice- I use basmati.
Smoked paprika- Gordon uses the 'La Chinata' brand, which has a more potent flavor than other paprikas. So, that's what I use!
Celery salt- Gordon doesn't use this. This is my own personal addition that I think is delicious.
Dry white wine- use your favorite tasting dry white wine. I use Pinot Grigio.
Chicken broth- I go with a reduced sodium broth, since the sodium content can get a little high.
Spring onions or green onions- Gordon uses spring onions. I use green onions because that's what is available at my local supermarket.
Tomato
Parsley- Gordon uses flat leaf.
🍅 Substitutions
Let me first say that Gordon Ramsay's Spicy Sausage Rice is perfect and best as is, in my opinion. However, sometimes substitutions need to be made depending on your situation.
Spicy sausage links- Gordon says you can also use chorizo or merguez sausage. I haven't tried this with either, but I have used ground mild Italian sausage in place of the sausage links and it is still delicious!
Tomato- I sometimes use grape tomatoes sliced in half instead of a whole tomato. And, while both are delicious, I think a whole fresh tomato is a better option as they're much juicier.
Spring onions- I use green onions because that's what is available at my local supermarket. There is a subtle difference between spring onions and green onions. Spring onions are typically more mature than green onions, so they have a stronger flavor.
Parsley- If not flat leaf parsley, you can definitely use Italian parsley. I've used this a few times in this dish when needed.
White wine- white wine truly adds a beautiful depth of flavor. But for whatever reason you cannot use any, keep reading here! The internet provides substitutions for white wine in cooking such as apple juice and white wine vinegar. I have read where others have tried the two in place of white wine for this recipe. I have not tried the two myself. However, if you do try it, I would consider diluting them with water because apple juice gives off a sweet flavor and white wine vinegar is more acidic than white wine. Lastly, If I were not to use white wine for this recipe, I would just use extra chicken broth in it's place!
🔪 Instructions
- Start by slicing the surface of the sausage links down the length of the sausage to remove the casing on the sausage. You'll get more flavor from the sausage by removing it's casing. Discard the casing. Do this with all of the sausage links.
- Turn on the heat on your stove and heat the pan. Take your red onion and slice it in half, straight through the root (the 'hairy' or stringy part).
- Take the onion with the cut side flat against the cutting board and with your knife thinly slice through the width of the onion. Do this with each half until you have thin rounded strips, as pictured below.
- Add the olive oil to a skillet over medium-high heat. Toss in the sliced onions and fry them for about 5-6 minutes, until they've softened.
- Take the red bell pepper and slice around the sides of it, leaving the core, along with its seeds, in tact in the center. Discard that center piece with the seeds.
- Dice the bell pepper, but not finely. It's going to be cooking for about 20 minutes in the pan, so you want it to have some texture after its cooked.
- Add the peppers in the pan with the onions, give it a stir and begin peeling the skins off of the garlic cloves.
- Once the skins have been removed, thinly slice the garlic cloves into chips.
- Add the garlic in the pan and give it a good stir.
- Turn up the heat on your stove because when the sausage goes in, everything cools down and you'll end up boiling the peppers and the onions. While you turn the heat up, make a well in the center of the pan. Pushing the onions and peppers along the sides of the pan.
- Break apart the sausages into small pieces and add it into the pan.
- Begin stirring quickly and continue to do this until the sausage is browned.
- Add in the paprika and season with celery salt. Mix to combine.
- Mix the rice in and sear it for about 30 seconds. This helps the rice lock in the flavor.
- Add the white wine in to deglaze the pan. This also helps wash off the flavors stuck on the bottom of the pan into the rice.
- Pour the broth in and bring it up to a boil.
- Once it comes to a boil, turn it down and let simmer for about 12-15 minutes. Stirring occasionally. Keep an eye on it.
- Begin chopping a juicy red tomato, slicing 4 green onions, and roughly chopping some flat leaf parsley.
- When it's almost finished, the rice should be completely cooked and the liquid should be almost completely absorbed.
- Add the tomatoes and green onions in. Mix it and turn off the heat from the stove so they don't become overcooked. Add the flat leaf parsley and give it a stir.
- Enjoy
🧊Storing
Store in the refrigerator in an airtight container for 3-4 days.
You can also keep it longer by freezing it in an airtight container for up to a couple of months.
Thaw in the microwave on defrost and then reheat to warm it up. Timing will depend on how much you are defrosting and the wattage of your microwave.
If your rice didn't come out tender, first check the type of rice you used. Is it a long grain white rice? If you use another type of rice, such as brown rice it takes longer to cook than white rice. So it will not be tender in 15 minutes. If you made this mistake, just add more chicken broth as needed and cook until the rice is tender.
If the type of rice you used isn't the issue, next look at the ratio of stock to rice used. For this recipe, you need double stock to rice. So 1 cup of rice needs 2 cups of broth. If you used more than a cup of rice, you will need to add more liquid.
⬇️ Try another recipe using basmati rice!
👋 I love to hear from you! If you followed this recipe post to make Gordon Ramsay's Spicy Sausage Rice make sure you leave a comment or review! You can also share with me on Instagram @thedairyfreemenu and follow me there for more things dairy free!
📖 Recipe
Gordon Ramsay's Spicy Sausage Rice
Ingredients
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1 red bell pepper deseeded and chopped
- 2 large garlic cloves thinly sliced into chips
- 5 italian sausages, skin off
- 1 cup (195 grams) uncooked long grain white rice I use basmati
- 1 teaspoon smoked paprika Gordon uses "La Chinata" brand linked above
- ½ teaspoon celery salt optional, my personal addition
- ½ cup (125 milliliters) dry white wine
- 2 cups (500 milliliters) chicken broth
- 4 spring onions or green onions
- 1 tomato chopped
- 2 tablespoons flat leaf parsley
Instructions
- Start by slicing the surface of the sausage links down the length of the sausage to remove the casing on the sausage. You'll get more flavor from the sausage by removing it's casing. Discard the casing. Do this with all of the sausage links.
- Turn on the heat on your stove and heat the pan. Take your red onion and slice it in half, straight through the root (the 'hairy' or stringy part).
- Take the onion with the cut side flat against the cutting board and with your knife thinly slice through the width of the onion. Do this with each half until you have thin rounded strips.
- Add the olive oil to a skillet over medium-high heat. Toss in the sliced onions and fry them for about 5-6 minutes, until they've softened.
- Take the red bell pepper and slice around the sides of it, leaving the core, along with its seeds, in tact in the center.
- Dice the bell pepper, but not finely. It's going to be cooking for about 20 minutes in the pan, so you want it to have some texture after its cooked.
- Add the peppers in the pan with the onions, give it a stir and begin peeling the skins off of the garlic cloves. Once the skins have been removed, thinly slice the garlic cloves into chips.
- Add the garlic in the pan and give it a good stir.Turn up the heat on your stove because when the sausage goes in, everything cools down and you'll end up boiling the peppers and the onions. While you turn the heat up, make a well in the center of the pan. Pushing the onions and peppers along the sides of the pan.
- Break apart the sausages into small pieces and add it into the pan. Begin stirring quickly and continue to do this until the sausage is browned.
- Add in the paprika and season with celery salt. Mix to combine. Then mix the rice in and sear it for about 30 seconds. This helps the rice lock in the flavor.
- Add the white wine in to deglaze the pan. This also helps wash off the flavors stuck on the bottom of the pan into the rice.
- Pour the broth in and bring it up to a boil. Once it comes to a boil, turn it down and let simmer for about 12-15 minutes. Stirring occasionally. Keep an eye on it.
- Begin chopping a juicy red tomato, slicing 4 green onions, and roughly chopping some flat leaf parsley.
- When it's almost finished, the rice should be completely cooked and the liquid should be almost completely absorbed.Add the tomatoes and green onions in. Mix it and turn off the heat from the stove so they don't become overcooked. Add the flat leaf parsley and give it a stir.
- Enjoy!
Notes
Nutrition
**Note: Nutrition label is just an estimate. Amounts may vary based on products you use.
Caitlyn says
This recipe is AMAZING and full of flavor! I actually am not DF, so I put a bit of sour cream on top of mine before eating and it gave this a creamy texture, but the sour cream is definitely not needed.
Kayla says
Yes. So much flavor! And that sounds delicious! Thanks for sharing 🙂
Jon says
Nowhere near enough time to cook the rice. It's better to cook the rice in water before mixing in.
Kayla says
What kind of rice did you use? Gordon mentions using white long grain rice, so I always use basmati and haven't had any issues. If you are using another type of rice, this can require a longer cooking time. If you are using the correct rice and still need more time for it to cook, I would personally just add more broth and give it more time to cook instead of cooking the rice in water first. This gives the rice a lot more flavor.
Ashley says
This was amazing! My family ate it all..(I was hoping for leftovers) I can’t wait to try everything else!
Kayla says
Thanks, Ashley! That's always a good thing! Maybe next time you'll have to make a double batch 🙂