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Sausage & rice one pot


  • Remove the skin from the sausages and roll the meat into small balls.
  • Heat a layer of oil in a large heavy-bottomed pan and cook the meatballs until sealed and firm, in batches if needed. Remove.
  • Add the onion, carrot, celery and garlic and gently sauté until tender, regularly stirring.
  • Then add the ground spices and briefly stir to toast, before adding the rice and stirring until well coated.
  • Add the tomatoes with just over 2 cups stock. Stir and bring to the boil. Then turn the heat down, cover and simmer for about xx mins until the rice is just tender, adding more stock if needed.
  • Return the meatballs to the pan, together with the parsley and a little more stock if needed. Mix well and taste for seasoning.


  • 6 thick Bratwurst sausages
  • vegetable oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 200 gm Basmati rice
  • 2 cans diced tomatoes
  • 1 litre chicken stock
  • 2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm