This Sausage and Rice Casserole is a quick one pot dinner recipe that punches way above its weight in terms of effort vs results. Smoked sausage is the trick! It adds a ton of flavour that’s absorbed by the rice. I’ve used kransky, but any type will do – kielbasa, chorizo, etc.
Tastes like Jambalaya, minus the cajun flavours, and much faster to make!
One Pot Smoked Sausage and Rice
Like the “dump and bake” Fried Rice I shared a few weeks ago, this rice casserole recipe was conceived as a quick and low-effort dish. What makes this recipe tick is the use of smoked sausages. An under-utilised yet economical ingredient sold at all supermarkets, smoked sausages like kransky and kielbasa (Polish sausages) pack a ton of flavour thanks to their smoky taste and the generous seasoning in the sausage itself.
They pan fry to a beautiful golden colour, leaving behind a stack of tastebud-tickling good stuff in the oil which then forms the primary flavouring for this rice meal.
And therein lines the beauty of this recipe: the exact flavour you end up with in the rice depends on the sausages you use. All are slightly different, some smokier than others, with slightly different seasonings.
One dish, different tastes!
Ingredients in this Smoked Sausage and Rice
Feel free to change up the vegetables in this recipe to whatever you want, as long as they will hold up to 20 minutes cook time on the stove.
Smoked sausages – I’ve used kransky sausages here but any smoked sausage will work here. Other smoked sausages you may know include andouille, kielbasa and smoked chorizo. They are well-seasoned so they leach a ton of flavour into the oil which then flavours the whole dish.
What exactly are smoked sausages? Smoked sausages are sausages that have exposed to burning wood smoke, which imparts a fabulous smokey flavour. They are commonly cooked sausages like Polish kielbasa, andouille, and the kind you see in American barbecue. However sometimes you will see salami-like sausages which are cured, dried and cold-smoked (meaning they’re technically uncooked).
Smoked sausages can be sliced neatly, as depicted in the photo of kransky sausages below, unlike fully raw sausages.
It doesn’t matter whether the smoked sausages you get are cooked or uncooked because they get cooked through in this recipe.
Raw sausages – Even raw sausages will work in this recipe because they too leave a ton of flavour in the pot! You can’t really slice them though because the meat is raw and squishy, so just cut into small chunks. They end up looking like mini meatballs – it’s so good!
Rice – This recipe is best made with long grain rice for this one pot cooking method because it’s the least sticky, so you get the nicest texture once cooked. Other rice types that work:
– Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
– Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way these rices are) so don’t expect the same loose rice texture you see in the video. It will clump a little more.
– Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower than other rices.The recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and cook times.
Onion and garlic – Essential aromatics for the flavour base.
Smoked paprika – The spice used to flavour the rice. We don’t need much flavour added into this dish because the smoked sausages add so much!
Chicken broth/stock – Be sure to use low sodium to ensure the dish doesn’t get too salty. Vegetable stock can also be used.
Capsicum / bell peppers – I used one of each red and yellow in this recipe. Lovely colours!
Other vegetables that will work include: carrots, corn, celery, zucchini, green beans, broccoli, cauliflower (though broccoli and cauliflower will get a bit softer than ideal).
How to make Sausage and Rice
All made in one pot – nice and easy!
Cook sausages first to make them nice and golden, and to flavour the oil which is then used to flavour the whole dish. Do not underestimate how much flavour comes out of smoked sausages!
Once the sausages are golden, remove from the pot and set aside. We will add them back in later.
Sauté garlic and onion. Essential aromatics that virtually every savoury dish on this website starts with!
After we get the garlic and onion going, add the capsicum. I add it later because it cooks slightly faster.
Add uncooked rice and stock – Once the vegetables are softened, add the raw rice, stock, paprika, salt and pepper. Then add the cooked sausages back into the pot.
No need to rinse rice first unless you’re concerned about rice cleanliness (rice in packets at (grocery stores should be fine, I never rinse). If you rinse, reduce stock in the recipe by 2 tbsp – because this is roughly the amount of water that will cling to the rice and will make the cooked rice a tiny bit more mushy / wet than intended.
Bring to simmer – Give it a stir, then bring to simmer. Once the surface is bubbling, lower the heat to low (or medium low if you have a weak stove) until the surface is bubbling gently.
Cook 20 minutes – Place the lid on and simmer for 20 minutes.
Add peas – Add the thawed peas on to the surface of the rice, then put the lid back on. Work quickly here, to minimise the loss of heat. The residual heat in the rice will cook the peas.
Rest 10 minutes – An essential step with any rice recipe which allows the rice to finish cooking through evenly.
Fluff and serve! Use a fork to fluff the rice, stir the parsley through (if using, it’s 100% optional) and serve!
The rice is juicy and has absorbed the flavour left in the pot from cooking the sausages. Actually, it tastes almost like a simpler version of Jambalaya or Paella. There’s a small range of seasonings in the dish, but overall, the same amount of flavour! If that makes sense?!?!
A one pot meal!
This recipe serves 4 to 5, and contains 2 onions, 2 capsicums, and 2 cups of peas which I think is just enough vegetables per serving to make this qualify as a complete meal.
For a quick way to up the veg quota in this, stir through a few handfuls of baby spinach when fluffing the rice. The steamy heat will wilt the spinach in seconds! – Nagi x
Watch how to make it
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Smoked Sausage and Rice – easy one pot dinner!
Ingredients
- 3 tbsp extra virgin olive oil
- 5 garlic cloves , finely minced
- 2 onions (medium), chopped (or 1 large)
- 1 yellow capsicum , cut into 1.5cm / 1″ squares
- 1 red capsicum , cut into 1.5cm / 1″ squares
- 400 g/ 14oz (~3) kransky or other smoked sausages , sliced 0.5cm thick / 1/4" thick
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (sub normal paprika)
- 1 1/2 cup long grain white rice , uncooked (Note 2 other rices)
- 2 1/2 cups chicken stock/broth , low sodium (or veg stock)
- 2 cups frozen peas , thawed
- 2 tbsp parsley , chopped (optional)
Instructions
- Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
- Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
- Cover and cook: Cover with lid, cook 20 minutes.
- Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas.
- Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!
Recipe Notes:
- Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
- Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
- Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).
Nutrition Information:
Life of Dozer
I’m sorry Dozer. You cannot help with taste testing these chocolate muffins. Chocolate is bad for you!!
This tasted so good, thank you for this recipe! My wife and I made this over the weekend and we couldn’t be happier and any more satiated, so easy too.
That’s awesome Joi!! N x
Yes I made this on the weekend. Lockdown but from Melbourne. Really good and being a partner of a Spaniard we both agreed it tasted very much like paella. Next time l am using chorizo and less peas. Just a personal preference. Love your recipes most are on weekly rotation. I’ve share you with quite a few of my friends. ( sorry that sounds a bit weird) your recipes.
I’m so glad you enjoyed it Vikki – and it’s perfect to just change it up to suit! N x
Another brilliant and easy to follow recipe! I swapped out peas for baby spinach because that’s what I had in my house. I feel like it’s a pretty forgiving recipe for veggie substitutions.
I dropped some over to my parent’s place and they loved it too!
I made this with turkey kielbasa. I added some sliced carrots and corn. It was excellent, but make a lot for my family of two. Do you think this will freeze well? Thanks for a great, affordable recipe!
Yes definitely Steve, I’m so glad you loved it!! N x
Also, I used the Primo double-smoked Kransky from Woolworths. I didn’t have any smoked paprika, so I substituted some beef BBQ rub (which has a significant portion of paprika in it). I also added a little sugar.
The first recipe I’ve made from this website, and I’m sure to be back for more! I had a big family to feed, so doubled the quantities and added frozen corn kernels in addition to the peas. It worked out perfectly and was enjoyed by all!
Fantastic as usual Nagi. Can’t tell you how many of your recipes I’ve tried. I used a cup of peas and half a cup of diced carrots. Such delicious comfort food.
Big Thumbs up from Glenwood QLD.
Cooked as per the recipe , Thank you Nagi.
An Excellent Dinner for a cruisey Saturday night at home .
Lots of Vegetables ,with lots of Colour and most of all Flavour .
Will play with other vegetables Like a few Mushrooms , Cause I love Mushrooms,
Regards Spence.
a few
Oh yum, yum, yum, yum, yum! Fast, simple, unbelievably tasty.
Perfect Diane!! N x
This was outstanding! I used linguica (Portuguese sausage) and threw in some sweet corn and red wine. Full of flavor, husband loved it!
Great idea Catherine – I’ll have to try it! N x
Made this last night. Enough for me and four portions into the freezer. It was delish but – I used basmati rice (it’s all I have !!!) and had to double the stock amount. I have to admit it was missing something, something undefinable taste wise but I think I’ll try some pineapple pieces in thenext portion I bring out of the freezer. Delish though. As always 🙂
Which kransky did you use ? Is there much difference between kransky and cheese kransky ?
Choriza has a very strong flavour which I don’t like so thought kransky would be better.
Thanks
Hi Pam, they are all different flavour wise – you can use whichever you prefer! N x
Oh Nagi thannkyou so much for the great and delicious receipe for Sausage and Ricel
Love it and definitely making it.Stay safe you and Dozer.♥️xx lots of love….
I’m so glad you love it Romanie, that’s great to hear!! N x
This was great!
I used Basmati rice.
Great way to eat Polish sausage ( I am originally from Poland).
I had a bag of green peas, carrots, and corn mixture in my freezer so I have used it.
It was very tasty!
Perfect Anna, I’m so happy you loved it! N x
This is fabulous! Very tasty, filling, quick and easy! Left out garlic as garlic gives my husband serious repeat issues. Was fabulous, thank you, Nagi
Perfect Nadine! You could also try asafoetida as a garlic replacement! N x
I really want to try this … can this be cooked in my rice maker? I guess combining the sausage and rice as i would with my jambalaya and everything else separately? For health reasons i kinda have to find my way around to cook things
I haven’t tried sorry India, I’d love to know! N x
I did and it was amazing making some more tonight
This is such a forgiving recipe. Brown rice does work. Different flavor profile, yes, but delicious. And it’s a nutrition bomb. Use a 2-1 water to rice (volume) ratio and double the time. If the rice isn’t quite done, add a little more liquid and time. This works with other grains: barley, wheat berries. A real pantry friendly dish.
Hi Roz, yes as mentioned in the recipe notes, brown rice won’t work “as written” so yes, the recipe needs changing to accommodate – cook time, liquid ratio etc. I’m so glad you managed to make it work for you though! N x
Greetings from Poland Nagi! 😉
Hi Michal!! How’s the weather over there?! N x
It was sunny 28 Celsius but now we have rainy weather, perfect for staying at home and trying your new recipies ;). Great site – I love it! All the best!
Well thank YOU Nagy for 40odd of the most unbearable minutes of my life!!!!! I fried the sausage, then did the onions, garlic etc in the oil and put it all in my rice cooker…. The smell was UNBELIEVABLE!!!! SOOOO good!!!! So I had to wait as it wafted through the house, mouth drooling lol!!!
When it FINALLY came out (after adding peas after the cooking cycle had finished!) it was worth the wait … Deeee-lish!!!!
Wonderful recipe and so easy to do!!!! Can’t wait to try it with different sausages…. (I used smoked Chorizo for my first time!)
Wahoo!! That’s awesome Justin!! N x
We just made it. Used double smoked kransky and it was insanely tasty.
Perfect Renee, I love the smokey flavour kransky gives the rice! N x
I use your recipes quite often.
Please stay safe.
I’m so glad you’re enjoying them Gary, you stay safe too! ❤️ N x