One-Pot Spicy Sausage and Rice
One-pot spicy sausage and rice: a simple recipe that combines Korean Gochujang paste and kimchi with spicy British bangers in a delicious way.
Despite taking a little over 45 minutes to cook, this recipe is very easy, with very little preparation required.
Spicy Sausage and Rice "Casserole"
If you follow me on Threads, you will know that we have spent 6 weeks without a kitchen, as we are having ours replaced.
For me, this is like torture... I love being in the kitchen; it's the place where I am at my happiest. However, those 6 weeks have led to a number of glorious one-pot meals that can be prepared with very little space.
This superb spicy sausage and rice "casserole" was my wife's favourite; she's a sucker for a "stodgy" rice dish. Dishes like my one-pot Indian chicken and rice or lamb kabsa always raise a smile.
This dish fuses Korean ingredients with some fantastic spicy pork sausages. I've always got a small jar of Kimchi tucked away in the cupboard, and Gochujang paste is a stalwart of many of my spicy recipes.
This is gloriously simple to cook, and the preparation can be phased during the cooking process, reducing both the washing up and the space needed.
It's one of the easiest recipes on my site, and despite this, it delivers a gloriously complex but balanced flavour profile that just works.
Frequently Asked Questions
What sort of sausages are best to use?
Honestly, anything that you have to hand, with the caveat that sausages that are heavy with sage are a bit jarring in this recipe. Not unpleasant, just a little at odds with the Korean flavours.
I love sausages with a bit of spice with this recipe, but it also works remarkably well with Italian sausages; the anise flavours often found in them work exceptionally well.
What sort of rice do you use?
I typically use Basmati rice for this recipe, mainly because it is the rice I use most often and it is always in my cupboard.
Do I have to use a red onion?
No, regular onions work just fine.
Do I have to use a green pepper?
No, again, any pepper will work well. This really is a recipe that you can play around with and come up with a wonderful meal.
Do I have to use mirin?
Mirin in this recipe adds a little sweetness that counteracts the sharp flavours in the kimchi. But you could use any rice wine and add a little sugar; a pinch should be enough.
Do I have to use fish sauce?
You can get away with using light soy sauce in place of the fish sauce in this recipe. However, you will miss out on the umami tones that fish sauce delivers.
Serving Suggestions
This sausage and rice one-pot "jobbie", yes, I know what that means in Scotland, is designed to be super simple to cook and be a complete meal.
As a result, I never serve it with anything that needs effort, or indeed cooking!
If you absolutely must, some salad leaves on the side make it feel a little more "wholesome".
But some hunks of crusty bread are absolutely wonderful with this; yes, it doubles down on the carbs, however, it just works!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan (with a lid).
- Sieve.
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
One Pot Spicy Sausage and Rice Recipe
Ingredients
- 175 g Long Grain Rice 1 Cup
- 400 g Pork Sausages 14oz (I use spicy chilli pork sausages)
- 1 Medium Red Onion 150g
- 1 Small Green Pepper
- 150 g Kimchi 1 Cup
- 30 g Gochujang Paste 2 Tbsp
- 350 ml Water 1½ Cups
- 1 tablespoon Fish Sauce
- 3 tablespoon Mirin
- 2-3 Spring Onions (for garnish)
- 1 tablespoon Cooking Oil
Instructions
- Rinse the rice a few times in cold water whilst you prepare the remaining ingredients.
- Cut the onion in half, peel it and cut it into a 5mm (just under ¼") dice.
- Deseed the pepper and cut it into a 1cm (just under ½") dice.
- Heat a 28cm or 11" frying pan over a medium-high heat, add the oil, followed by the red onion and green pepper. Cook for 5-7 minutes, stirring regularly.
- Cut the sausages into 2cm (¾") pieces.
- Toss in the chopped-up sausages and cook for 5-7 minutes, aiming to get a little colour on them.
- Roughly chop the kimchi, setting aside 3 tablespoons of the juice.
- Add the kimchi and cook for a minute or so.
- Pour in the water, add the gochujang paste, fish sauce, kimchi juice and mirin and stir to combine. Have a taste and add a little more fish sauce if you think you need more salt.
- Sprinkle in the rice, gently stir to evenly distribute it and then cover with a lid and cook on low for 20-24 minutes.
- Whilst the rice is cooking, finely chop the spring onions.
- Allow the rice to sit for 5 minutes when it has finished cooking, then fluff it up and serve it with the chopped spring onions.
