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Eating on a budget - Spicy Sausage Rice

Eating on a budget - Spicy Sausage Rice

So it’s now October and I’m sure you’re already fed up of pot noodles or the supermarkets’ cheap noodle equivalent. You’ve probably also found out how expensive takes-aways are and that the diet isn’t helping you combat the Freshers’ Flu.  So here's a recipe that is quick, easy and delicious and is an ideal meal for the cold autumn days.

Spicy Sausage Rice

Ok, so I stole this recipe from Gordon Ramsey.  I saw it on a old TV show while I was at University and I loved the look of it so I thought I'd give it a try.

The majority of the ingredients are most likely in your cupboard already (if not they probably should be as they'll come in handy for lots of recipes).

If you fancy a blast from the past you can find Gordon Ramsay’s Ultimate Cookery Course on YouTube for fantastic fast and simple recipes.

I have slightly dumbed down the original recipe as I don't always have things such as fresh ginger or parsley but if you want to add these flavours you can pick these up fairly cheaply at the supermarket.   The recipe will serve two (large portions) or four (smaller bowls).

What you'll need:

  • 1 tbsp olive oil, for frying (5p)
  • 1 red onion, sliced (10p)
  • 1 red pepper, deseeded and chopped (40p)
  • 1 garlic clove, crushed (5p)
  • 5 spiced sausages, e.g. italian chilli (£1.88)
  • 1 tsp smoked paprika (5p)
  • 200g long-grain rice (10p)
  • 1/2 glass white wine (optional) (£1)
  • 500ml chicken stock (8p)
  • 4 spring onions, trimmed and chopped (30p)
  • 1 tomato, chopped (10p)

Total cost: £1.14 per serving (4 people) or £2.28 per serving (2 people).1


Add the oil to a large stir-fry style pan and fry the onion for 5 minutes until soft but not too brown.  Add the pepper and garlic and cook for a further two minutes.

Slit the sausage skins and cut the sausages into chunks.  Add them into the pan, then cook over a medium heat for around 4-5 minutes until they have started to brown.  Add the smoked paprika and mix through.

Add the rice into the pan and stir well to mix the ingredients to make sure that the flavours will be absorbed thoroughly.  When the rice has taken on a golden colour, add in the glass of white wine which will help to deglaze the pan.

Add the chicken stock (this can be made up from a chicken stock cube and boiling water) and bring the mixture to a simmer.  Cook gently for around 15-20 minutes until the rice is cooked and the liquid is almost entirely absorbed.  (The mixture may need stirring from time to time during the cooking process to stop it from sticking to the pan).

Remove from the heat, then gently fold in the spring onions and tomato. (Believe me, these final ingredients really make the dish!)

If you wish to you can garnish the dish with fresh parsley.

NB: For vegetarians, you could try swapping the sausages for 400g chickpeas and a handful of cashew nuts and raisins, and cook the mixture in vegetable stock.


This recipe takes about five minutes to prep and about 30 minutes in total to cook, but the best thing about the dish is that it is all cooked in one pan - which means you're also saving time on the washing up afterwards!

1Cost based on the lowest priced items at Prices at other supermarkets may vary.

About the author

Kirstie Dolphin

Kirstie Dolphin

Kirstie graduated in Journalism and completed her NCTJs at Wrexham Glyndwr University while working as a news reporter at a local newspaper.

She recently moved back to North Wales, from Dorset, to join Wrexham Glyndwr University as media communications officer.

To get in touch email