jefoki.blogg.se

• #The who a quick one free#

Onion and garlic – Essential aromatics for the flavour base. I’d need to figure out liquid/rice ratios and cook times. The recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. – Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower than other rices. – Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way these rices are) so don’t expect the same loose rice texture you see in the video. – Basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!) Rice – This recipe is best made with long grain rice for this one pot cooking method because it’s the least sticky, so you get the nicest texture once cooked. Slices of kransky sausages used in this Sausage and Rice recipe. They end up looking like mini meatballs – it’s so good! Raw sausages – Even raw sausages will work in this recipe because they too leave a ton of flavour in the pot! You can’t really slice them though because the meat is raw and squishy, so just cut into small chunks. It doesn’t matter whether the smoked sausages you get are cooked or uncooked because they get cooked through in this recipe. Smoked sausages can be sliced neatly, as depicted in the photo of kransky sausages below, unlike fully raw sausages. However sometimes you will see salami-like sausages which are cured, dried and cold-smoked (meaning they’re technically uncooked). They are commonly cooked sausages like Polish kielbasa, andouille, and the kind you see in American barbecue. What exactly are smoked sausages? Smoked sausages are sausages that have exposed to burning wood smoke, which imparts a fabulous smokey flavour. They are well-seasoned so they leach a ton of flavour into the oil which then flavours the whole dish. Other smoked sausages you may know include andouille, kielbasa and smoked chorizo. Smoked sausages – I’ve used kransky sausages here but any smoked sausage will work here.

#The who a quick one free#

One dish, different tastes! Ingredients in this Smoked Sausage and Riceįeel free to change up the vegetables in this recipe to whatever you want, as long as they will hold up to 20 minutes cook time on the stove. All are slightly different, some smokier than others, with slightly different seasonings. They pan fry to a beautiful golden colour, leaving behind a stack of tastebud-tickling good stuff in the oil which then forms the primary flavouring for this rice meal.Īnd therein lines the beauty of this recipe: the exact flavour you end up with in the rice depends on the sausages you use. An under-utilised yet economical ingredient sold at all supermarkets, smoked sausages like kransky and kielbasa (Polish sausages) pack a ton of flavour thanks to their smoky taste and the generous seasoning in the sausage itself. What makes this recipe tick is the use of smoked sausages. Like the “dump and bake” Fried Rice I shared a few weeks ago, this rice casserole recipe was conceived as a quick and low-effort dish.

Tastes like Jambalaya, minus the cajun flavours, and much faster to make! One Pot Smoked Sausage and Rice I’ve used kransky, but any type will do – kielbasa, chorizo, etc. Smoked sausage is the trick! It adds a ton of flavour that’s absorbed by the rice.

This Sausage and Rice Casserole is a quick one pot dinner recipe that punches way above its weight in terms of effort vs results.