Sausage Balls on Savoury Rice

Sausage Balls on Savoury Rice is Delicious, Nutritious, also quick and easy to make.
An evening meal the Kids could make to give Mum the night off.

Any left-over Sausage Balls on Savoury Rice could be eaten for lunch the next day served on Toast with a Poached Egg or in a Toasted Sandwich.
Teenage Kids are always hungry with huge appetites so this recipe will satisfy them.

I have used Gluten Free Brown Basmati Rice giving a nutty, earthy flavour to the dish. It’s 100% whole grain, rich in nutrients and fibre which we all need in our daily diets.

Try to buy really good quality Sausages, your local Butcher usually make their own which are excellent. They are usually infused with different Herbs and Spices.


Sausage Balls with Savoury Rice

  • 2 Spring Onions, finely sliced
  • 6-10 Gluten Free Pork or Beef Sausages, skins removed
  • 1 1/2 cups Brown Basmati Rice, rinsed
  • 2 1/2-3 cups Gluten Free Chicken Stock
  • 1 cup frozen Peas and Corn Mix
  • 3 medium Carrots, peeled and diced
  • 1 Onion, diced
  • 1 Clove Garlic, crushed, optional
  • Fresh Parsley
  • Olive Oil


Pan-fry the diced Onion and Garlic for 2-3 minutes until softened in 1-2 tablespoons of Olive Oil.

Skin the Sausages by taking a knife and lightly piercing down the length of the Sausage. Gently peel off the skin and discard. Cut the Sausage into 4 or 5 portions. I wet my hands with cold water so the Sausage Meat doesn’t stick to me. Roll each portion of Meat into a ball and place on a clean dish until needed.

Add the balls to the Onion mixture, cook turning balls often to brown on all sides.

Place the Spring Onions, diced Carrots, Peas and Corn mix into Pan with the Onions and balls, cook stirring for 2 minutes.

Rinse and drain the Basmati Rice, add with the Stock to the Pan, stir to combine, bring to the boil. Reduce the heat to low, cover the Pan with a lid and simmer for about 30-40 minutes or until the Rice is cooked.

If you have time, (I sometimes forget), a good idea is to soak the Basmati Rice in lukewarm water for about 30 minutes prior to cooking. This helps to shorten the cooking time.

When cooked scatter over some fresh sliced Spring Onion and chopped fresh Parsley.

Give a squeeze of Lemon Juice and a little grated Lemon Rind over the top if you wish.

Serves 4

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