Rose Sausage Rice
I found Rose sausages at the store after a long time. I don’t often buy cold cuts, but I made an exception for these – they reminded me of a time when any kind of sausage was used in all sorts of improvised dishes. That’s how I ended up making sausage rice again, just like I remembered: simple, with vegetables, and fairly hearty.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 6
Difficulty: easy
Recipe type: main course, dinner or lunch
Ingredients
4 Rose sausages (approx. 800 g)
500 g camolino rice (large, round grain)
1 onion
1 carrot
1 bunch of fresh parsley
leeks (a few, depending on thickness)
salt
pepper
100 ml oil
3-4 cups of water
Preparation Method
1. Prepare the vegetables: peel the onion and carrot, and wash them, as well as the leeks and parsley. Reserve some parsley for the end.
2. Blanch the sausages lightly, just enough to remove excess fat and salt, then cut them into thick slices, about the width of a finger.
3. In a large pot with a thick or non-stick bottom, heat the oil. Add the sliced sausages and let them fry gently for a few minutes, allowing them to release their fat and brown on both sides.
4. Chop the vegetables (onion, carrot, leeks, and some parsley) in a food processor or by hand until they are finely chopped, but not pureed.
5. Add the vegetables to the sausages in the pot, mix, and let them cook over medium heat for 4-5 minutes to soften. Add salt to taste.
6. Add the rinsed rice (do not soak it, just ensure it’s not overly starchy). Mix and fry everything for 2-3 minutes until the rice becomes slightly translucent.
7. Pour 3 cups of hot water over the mixture and stir once. Cover and reduce the heat to low-medium.
8. From this point on, do not stir the pot. Let everything cook for 10 minutes.
9. Taste the rice and check if it has enough salt. If necessary, you can add a little more water (up to a total of 4 cups if you prefer wetter rice).
10. Finely chop the remaining parsley and mix it with 100 ml of cold water and salt, if needed.
11. After the 10 minutes of cooking, pour this parsley and water mixture into the pot. Gently stir from top to bottom with a fork to avoid breaking the rice.
12. Replace the lid and let the rice rest for another 5 minutes with the heat turned off.
When serving, sprinkle with pepper to taste. It pairs well with pickles – I usually serve it alongside marinated bell peppers.
Why I Make This Recipe Often
Rose sausage rice is convenient and filling, especially when you don’t have much time or inspiration. It’s made from easily accessible ingredients and doesn’t involve complicated techniques. The result is hearty, and leftovers can be kept for a day or two.
Tips and Variations
Tips
Do not stir the rice after you put the lid on, or it will become sticky.
Use a pot with a thick bottom to prevent the rice from sticking.
If the rice seems too dry before it’s cooked, add a little warm water.
Substitutions
If you can’t find Rose sausages, you can try semi-smoked sausages, but they should have a flavor closest to the original.
Camolino rice can be replaced with any round-grain rice, but I do not recommend risotto or long-grain varieties.
Variations
You can add chopped bell peppers or celery if you want it to be richer.
If you have more parsley, add it all at the end for a fresh taste.
For those who prefer, parboiled rice can also be used, but the texture will be less creamy.
Serving Ideas
The dish goes well with marinated bell peppers, pickles, or pickled cucumbers.
It’s good both hot and at room temperature.
Frequently Asked Questions
1. How much water should I add for camolino rice?
For 500 g of camolino rice, 3-4 cups (750-1000 ml) are sufficient, depending on how moist you want the result.
2. Can it be made without leeks?
Yes, but leeks add a specific flavor. If you don’t have them, add a little extra onion.
3. What should I do if the rice remains hard after the cooking time?
Add 100 ml of warm water, cover, and let it cook a few more minutes on low heat.
4. Can I use other types of sausages?
Yes, any smoked or semi-smoked sausages work, as long as they have an intense flavor.
5. Is it necessary to blanch the sausages beforehand?
It’s not mandatory, but it helps reduce salt and prevents excessive fat from being released into the dish.
Nutritional Values
Approximately, per serving (1/6 of the recipe): about 550-600 kcal. Protein: 14-16 g, fat: 28-32 g, carbohydrates: 55-60 g. Values may vary significantly depending on the type of sausages, how much fat they release, and the proportion of vegetables.
Storage and Reheating
It keeps well in the refrigerator for 1-2 days in a covered container. When reheating, add 1-2 tablespoons of water to prevent it from drying out too much. Sausage rice is not as good after 2 days, but it remains edible. I do not recommend freezing, as the texture of the rice changes unpleasantly.
I found Rose sausages at the store after a long time. I don’t often buy cold cuts, but I made an exception for these – they reminded me of a time when any kind of sausage was used in all sorts of improvised dishes. That’s how I ended up making sausage rice again, just like I remembered: simple, with vegetables, and fairly hearty.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 6
Difficulty: easy
Recipe type: main course, dinner or lunch
Ingredients
4 Rose sausages (approx. 800 g)
500 g camolino rice (large, round grain)
1 onion
1 carrot
1 bunch of fresh parsley
leeks (a few, depending on thickness)
salt
pepper
100 ml oil
3-4 cups of water
Preparation Method
1. Prepare the vegetables: peel the onion and carrot, and wash them, as well as the leeks and parsley. Reserve some parsley for the end.
2. Blanch the sausages lightly, just enough to remove excess fat and salt, then cut them into thick slices, about the width of a finger.
3. In a large pot with a thick or non-stick bottom, heat the oil. Add the sliced sausages and let them fry gently for a few minutes, allowing them to release their fat and brown on both sides.
4. Chop the vegetables (onion, carrot, leeks, and some parsley) in a food processor or by hand until they are finely chopped, but not pureed.
5. Add the vegetables to the sausages in the pot, mix, and let them cook over medium heat for 4-5 minutes to soften. Add salt to taste.
6. Add the rinsed rice (do not soak it, just ensure it’s not overly starchy). Mix and fry everything for 2-3 minutes until the rice becomes slightly translucent.
7. Pour 3 cups of hot water over the mixture and stir once. Cover and reduce the heat to low-medium.
8. From this point on, do not stir the pot. Let everything cook for 10 minutes.
9. Taste the rice and check if it has enough salt. If necessary, you can add a little more water (up to a total of 4 cups if you prefer wetter rice).
10. Finely chop the remaining parsley and mix it with 100 ml of cold water and salt, if needed.
11. After the 10 minutes of cooking, pour this parsley and water mixture into the pot. Gently stir from top to bottom with a fork to avoid breaking the rice.
12. Replace the lid and let the rice rest for another 5 minutes with the heat turned off.
When serving, sprinkle with pepper to taste. It pairs well with pickles – I usually serve it alongside marinated bell peppers.
Why I Make This Recipe Often
Rose sausage rice is convenient and filling, especially when you don’t have much time or inspiration. It’s made from easily accessible ingredients and doesn’t involve complicated techniques. The result is hearty, and leftovers can be kept for a day or two.
Tips and Variations
Tips
Do not stir the rice after you put the lid on, or it will become sticky.
Use a pot with a thick bottom to prevent the rice from sticking.
If the rice seems too dry before it’s cooked, add a little warm water.
Substitutions
If you can’t find Rose sausages, you can try semi-smoked sausages, but they should have a flavor closest to the original.
Camolino rice can be replaced with any round-grain rice, but I do not recommend risotto or long-grain varieties.
Variations
You can add chopped bell peppers or celery if you want it to be richer.
If you have more parsley, add it all at the end for a fresh taste.
For those who prefer, parboiled rice can also be used, but the texture will be less creamy.
Serving Ideas
The dish goes well with marinated bell peppers, pickles, or pickled cucumbers.
It’s good both hot and at room temperature.
Frequently Asked Questions
1. How much water should I add for camolino rice?
For 500 g of camolino rice, 3-4 cups (750-1000 ml) are sufficient, depending on how moist you want the result.
2. Can it be made without leeks?
Yes, but leeks add a specific flavor. If you don’t have them, add a little extra onion.
3. What should I do if the rice remains hard after the cooking time?
Add 100 ml of warm water, cover, and let it cook a few more minutes on low heat.
4. Can I use other types of sausages?
Yes, any smoked or semi-smoked sausages work, as long as they have an intense flavor.
5. Is it necessary to blanch the sausages beforehand?
It’s not mandatory, but it helps reduce salt and prevents excessive fat from being released into the dish.
Nutritional Values
Approximately, per serving (1/6 of the recipe): about 550-600 kcal. Protein: 14-16 g, fat: 28-32 g, carbohydrates: 55-60 g. Values may vary significantly depending on the type of sausages, how much fat they release, and the proportion of vegetables.
Storage and Reheating
It keeps well in the refrigerator for 1-2 days in a covered container. When reheating, add 1-2 tablespoons of water to prevent it from drying out too much. Sausage rice is not as good after 2 days, but it remains edible. I do not recommend freezing, as the texture of the rice changes unpleasantly.