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Comforting family favorite

Featured in Rice and grains done right.

This simple recipe combines savory grilled sausages with tender peas and juicy tomatoes. Instead of rice, you’ll use risoni—a unique pasta shaped like rice grains—that adds a fun twist. Coated in a light creamy sauce and spiced with smoky paprika, it’s a balanced meal everyone will enjoy. Perfect for weekday dinners, this dish comes together easily and always satisfies. Topping it off with freshly grated parmesan gives it that irresistible final touch.
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alicia in the kitchen
Updated on Sat, 01 Mar 2025 23:10:04 GMT
Rice dish with sausages and peas Pin it
Rice dish with sausages and peas | Tasteofsavor.com

Creamy rice paired with golden sausages and tender peas creates a comforting meal that evokes memories of traditional home cooking. This recipe transforms simple ingredients into a satisfying dish that consistently delights everyone at the dinner table. Behind its rustic appearance lies a sophisticated balance of flavors and textures.

This combination was discovered during an impromptu winter dinner using pantry staples. Since then, it has become a reliable favorite, especially for family meals where empty plates are the norm.

Essential Ingredients and Tips

  • Rice (150g) - Medium-grain rice works best for absorbing flavors. Arborio or Carnaroli rice adds natural creaminess
  • Quality Sausages (3-4) - Select sausages with good meat-to-fat ratio from your local butcher
  • Peas (200g) - Use fresh peas in season or premium frozen peas year-round
  • Shallot (1 large) - Provides a more delicate flavor than onion

Cooking Instructions

1.
Initial Preparation
Rinse rice until water runs clear. Finely dice shallot. Cut sausages into 1cm rounds for even cooking.
2.
Building Flavors
Heat olive oil in heavy-bottomed pot over medium heat. Sweat shallots until translucent, 3-4 minutes.
3.
Cooking Sausages
Add sausage rounds, browning slowly on each side for 5-7 minutes until golden.
4.
Adding Rice
Stir in rice, coating with cooking juices for one minute.
5.
Gradual Cooking
Add hot broth gradually, stirring between additions. Wait for absorption before adding more.
6.
Incorporating Peas
Add peas halfway through rice cooking, about 10 minutes in.

Peas add natural sweetness that perfectly balances the savory sausages. Fresh garden peas elevate this dish with their delicate spring flavor.

Recipe Origins

This dish emerges from the French tradition of one-pot meals where each ingredient plays an essential role. It demonstrates how simple ingredients transform into memorable meals.

Serving Suggestions

Serve in preheated deep plates garnished with fresh parsley. A light red wine makes an excellent accompaniment. Warming the plates ensures optimal serving temperature.

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Sausage with Rice | Tasteofsavor.com

Seasonal Adaptations

Spring variations include fresh fava beans. Fall versions incorporate sautéed mushrooms. These changes maintain the dish's character while embracing seasonal ingredients.

Final Thought: This dish embodies French family cooking - simple yet generous, comforting yet refined. It creates gathering moments around the table, representing the heart of culinary tradition passed down through generations.

Frequently Asked Questions

→ Can I swap the pasta for something else?
Absolutely! You can use orzo, macaroni, or even rice. Just make sure to adjust the cooking time for your choice.
→ How can I make it lighter?
Go for chicken or turkey sausages, and use yogurt or low-fat cream instead of the traditional cream. Adding more veggies works too!
→ Are fresh peas better than frozen ones?
Both work just fine! Frozen peas are a super handy option and still rich in nutrients. Fresh peas can bring a little extra crunch if they’re in season.
→ Can this be prepped in advance?
Yes, it reheats well! Just stir in a bit of water while warming it on low heat so the pasta doesn’t dry out.
→ What if I have leftovers?
Store them in the fridge for up to two days. You can reheat the dish, or even transform it into a baked casserole with some grated cheese on top.

Sausage Rice Dish

A hearty and quick sausage and peas rice dish that’s perfect for a cozy family dinner.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Alicia

Category: Grains & Rice

Difficulty: Easy

Cuisine: French

Yield: 4 Servings

Dietary: ~

Ingredients

→ Base

01 150 g of risoni (also called orzo, a type of small pasta like tiny shells)
02 3-4 good-quality chipolatas (roughly 200-250 g)
03 2-3 handfuls of frozen peas (150-200 g)

→ Veggies and Flavorings

04 3 ripe and juicy tomatoes
05 1 shallot

→ Seasonings

06 Paprika (mild or smoked)
07 1 tablespoon of cream (optional)
08 Grated Parmesan cheese
09 Olive oil or butter
10 Salt and pepper

Instructions

Step 01

Boil the risoni in a large pot of salted water, following the instructions on the package. At the same time, cook the peas in water or steam them until tender.

Step 02

Finely chop the shallot. Heat up a splash of olive oil in a big pan and toss in the shallot. Cook it until it’s soft and see-through.

Step 03

Slice the sausages into rounds and toss them into the pan with the cooked shallot. Sprinkle some paprika on top, then fry everything until the sausage is nicely browned and fully cooked.

Step 04

Dice up the tomatoes and add them to the browned sausages in the pan. Let everything simmer for a couple of minutes. Then, stir in the cooked peas and, if you'd like, the cream. Season to taste.

Step 05

Drain the pasta and add it to the pan. Mix everything thoroughly so the pasta soaks up the sauce. Serve right away and sprinkle with grated Parmesan cheese on top.

Notes

  1. This dish tastes even better with freshly grated Parmesan.
  2. For a spicier version, swap the chipolatas with merguez sausages.

Tools You'll Need

  • Large pot
  • Frying pan or wok
  • Colander

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products (Parmesan, cream)
  • Gluten (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 23 g
  • Total Carbohydrate: 52 g
  • Protein: 18 g