Welcome to the world of mouthwatering fun where we’ll uncover the secrets behind crafting a dish that’s a pure explosion of flavours – Sausage, Peppers, and Rice, starring the superstar, Halenda’s Meats Kranska Sausage or you can use our Fresh Pork Sausages as well. In this recipe, we’ll blend the boldness of our Kranska Sausage or our Fresh Pork Sausages, the sweetness of bell peppers, and the fluffiness of rice into a dish that’ll leave you craving for an encore.
This recipe was made by MartasBistro. Her recipes are always super delicious and she puts so much passion and love into her cooking. Thank you for creating this recipe using our Halenda’s Meats Kranska Sausage.
THE SAUSAGE STAR
Let’s start with the headliner – Halenda’s Meats Kranska Sausage. These sausages are like rockstars in the culinary world, known for their top-notch quality and irresistible flavour. When sliced and cooked, they sizzle their way to crispy perfection, ready to steal the show. You can also use any of our Halenda’s smokies flavours, or even our fresh pork sausages!
A SIZZLE OF EXCITEMENT
Our adventure kicks off in a pan, where a dash of olive oil is the stage for the sausage slices to strut their stuff. They’re all about that golden, crispy exterior, and once they’ve achieved it, they take a bow and exit, leaving their delicious aroma lingering.
In the same pan, add the chopped yellow onions and minced garlic. Then, in comes the tomato paste, and the party really starts to heat up. These flavours dance together in a culinary tango, ready to sweep you off your feet.
BUILDING FLAVOUR FOUNDATIONS
Now, it’s time to lay down the flavour foundations. Chicken stock is introduced, one cup at a time, mixing with the tomato paste to create a rich and savoury canvas. It’s like the backdrop of a grand performance, setting the stage for what’s to come.
Here’s where the spice of life enters. A blend of black pepper, sea salt, paprika, and chili flakes join the party. It’s a seasoning shindig that adds depth and intrigue to the dish, a hint of warmth and a pinch of pizzazz.
The add in the rice, a key player in this recipe. It absorbs all the flavours, each grain becoming a canvas for the colours and flavours soon to grace the dish. Stirred to perfection, it’s ready to shine.
The vibrant bell peppers, dressed in orange and yellow, perform a graceful ballet. Their sweetness harmonizes with the savoury notes of the sausage and the spice-infused rice. They’re like the colourful costumes in our flavour-filled production.
As the rice eagerly soaks up the flavourful stock, the cook’s attention is unwavering, ensuring every grain cooks to perfection without a hint of burning. Additional chicken stock is added as needed, nurturing the rice to its ideal consistency.
THE GRAND FINALE
To wrap up this delicious dish, green onions are scattered on top, adding a burst of freshness and a playful pop of colour. Lemon wedges make their debut, ready to add a zesty twist to each delightful bite.
Sausage, Peppers, and Rice with Halenda’s Meats Kranska Sausage isn’t just a meal; it’s a flavourful fiesta that’ll have your taste buds dancing. The smoky, savoury sausage, the sweet serenade of bell peppers, and the comforting allure of rice come together to create a dish that’s a true flavour celebration. So, grab your fork and join the fun – this culinary adventure promises a symphony of tastes, textures, and smiles with every bite!
DID YOU LOVE THIS RECIPE?
Sausage, Peppers and Rice
- 1 package Halenda's Meats Kranksa Sausage or any smokies flavour
- 2 tbsp Olive Oil
- 1 Yellow Onion
- 5 tbsp Tomato Paste
- 4 cups Chicken Stock
- 1 1/4 cup White Rice
- 1/2 tsp Black Pepper
- 1/2 tsp Sea Salt
- 1 tsp Paprika
- 1/2 Orange Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/2 tsp Chili Flakes
- Green Onion Sliced garnish
- Lemon Wedges
- Prep all ingredients and set aside. In a pan add olive oil and brown Halenda's Kranska/Smokies sausage.
- Once they are golden and crispy remove from pan and set aside.
- Add onions and garlic to pan and sauté for a few mins. Add tomato paste to pan and stir to combine.
- Take about a cup of the chicken stock and add to pan, as you stir add in another cup of stock.
- Add in salt & black pepper, paprika and chili flakes and stir well.
- Pour in rice and stir well. As the rice absorbs the liquid add in another cup of stock.
- Add in bell peppers and stir.
- Continue to cook rice and stirring as to not allow rice to burn. Add the last cup of stock and stir well.
- Once the rice is cooked through (about 20 mins) add kranska sausage back into the pan and stir well to combine.
- Sprinkle some green onions over top and grab a fork!