One Simple Way to Use Sausage and Onions
A straightforward foundation that transforms into countless dinners.
Sausage and onions are a classic pairing for good reason—the meat's richness mellows beautifully as the onions soften and caramelize. Combined with rice and mushrooms, they create a satisfying, one-pan meal that feels both comforting and honest. There's no fussiness here, just good ingredients working together.
Sausage and Mushroom Rice Skillet
A hearty one-pan dish combining savory sausage, earthy mushrooms, and tender rice with aromatic onions and simple seasonings for a complete meal.
Ingredients
- 1 lb sausage, sliced
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 1.5 cups rice
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the sliced sausage for 5-7 minutes, then remove and set aside.
- In the same skillet, sauté the diced onion for 3 minutes until softened, then add the sliced mushrooms and garlic. Cook for another 4 minutes until mushrooms release their moisture.
- Stir in the rice and cook for 2 minutes, stirring constantly to coat with oil.
- Pour in the chicken broth and add thyme, oregano, salt, and pepper. Bring to a boil, then return the sausage to the skillet.
- Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork, taste for seasoning, and garnish with fresh parsley if desired before serving.
This is just one option. Want to create your own recipe?
Customize the ingredients or generate a recipe built entirely from what you already have.
Build My RecipeQuick Variations
Lighter Option
Use half the sausage and bulk up with extra mushrooms and onions for a vegetable-forward dish. Serve over brown rice or cauliflower rice to keep things gentle without losing flavor.
Hearty Option
Brown the sausage completely, then layer it with caramelized onions and mushrooms over a generous bed of white rice. A splash of broth deglazes the pan and brings everything together into something deeply satisfying.
Vegetarian or Flexible Option
Swap the sausage for plant-based sausage or extra mushrooms (cremini, oyster, or shiitake add real substance). The onions and rice still carry the meal beautifully.
Simple Substitutions
Protein Substitutes
- Ground beef or lamb
- Chicken thighs, cut into chunks
- Plant-based sausage
- Smoked pork chops, sliced
- Italian meat or vegetable sausage
Carb Substitutes
- Orzo or other small pasta
- Polenta or creamy corn
- Farro or barley
- Potatoes or root vegetables
- Cauliflower rice or wild rice
Flavor Boosters
- Fresh thyme or rosemary
- Garlic and red pepper flakes
- Soy sauce or tamari
- Tomato paste or crushed tomatoes
- White wine or beef broth
- Paprika or smoked paprika
Common Questions
Should I cook the sausage separately from the onions?
You can brown the sausage first to build flavor, then set it aside and caramelize the onions in the same pan. This keeps the dish streamlined while letting each ingredient shine.
How much liquid do I need for the rice?
Start with the standard rice-to-broth ratio (usually 1:2), but reduce it slightly if you're adding moisture from the sausage fat and mushrooms. You can always add more liquid if the rice looks dry halfway through.
Can I prepare this ahead?
Yes. Cook it completely, let it cool, and refrigerate for up to three days. Reheat gently on the stove with a splash of broth to restore moisture.
What kind of mushrooms work best?
Cremini, button, or a mix give reliable earthiness. Shiitake or oyster mushrooms add deeper flavor if you want something more pronounced.