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Easy Pilau With Sausage

Easy Pilau With Sausage | Kenyan Pilau Recipe

This Easy Pilau with Sausage is a flavorful Kenyan twist on classic pilau rice, featuring aromatic spices, golden sausages, and fluffy basmati rice—all cooked stovetop in one pot. It’s the perfect family meal for weeknights, gatherings, or special occasions. Plus, don't miss the video tutorial at the end of this post for extra guidance.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Kenyan/ East African
Servings 8 people

Equipment

  • 1 Large saucepan or deep sauté pan (preferably with a lid)
  • 1 Cooking spoon or wooden spatula
  • 1 sharp knife
  • 1 Cutting board
  • 1 grater (for tomatoes, garlic, and ginger. You can also use a mortar and pestle instead for crushing garlic and ginger.)
  • Measuring cups and spoons as needed
  • 1 Fork (for fluffing the rice)
  • 1 Plate lined with paper towels (for draining sausage)

Ingredients
  

  • 8 sausages (any type you prefer—I used spicy beef sausages)
  • 3 cups rice, heaped (preferably basmati or pishori)
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, grated
  • 1 tbsp fresh garlic, finely grated
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp tomato paste
  • 2 tsps pilau masala
  • 2 tsps salt
  • ⅓ tsp turmeric powder
  • 9 tbsps cooking oil
  • 6 cups hot water
  • Fresh cilantro, for garnish

Instructions
 

  • Prepare the Sausages
    Start by cutting the sausages into bite-sized pieces. You can use your favorite kind—beef, chicken, or even plant-based. I went with spicy beef sausages for an extra kick.
    In a wide, heavy-based pan, heat the oil.
    Once the oil is hot, add the sausages and fry them for about 15 minutes in total, keeping the heat on the lowest setting to prevent burning.
    First 4 minutes: Fry on one side.
    Next 4 minutes: Flip to the other side and fry.
    Final 7 minutes: Stir regularly, still on low heat, so the sausages cook evenly without burning.
    Once the sausages are golden and cooked through, remove them from the pan and place on a paper-towel-lined plate to drain excess oil.
    Set aside.
  • Sauté the Aromatics
    In the same oil used for frying the sausages (don’t waste that flavor!), add your chopped onions and cook them on medium-high heat until golden brown. Stir frequently so they don’t burn.
    Next, add in the garlic and ginger. Stir until the mixture turns a deep golden brown. This is key to building flavor in any good pilau base.
    The onion, garlic, and ginger mixer that has turned a deep golden brown.
  • Add Tomatoes and Spices
    Stir in your grated tomatoes and tomato paste until well incorporated. Let it simmer for 2 minutes on low heat with the lid on.
    Stir again after the two minutes.
    Now add the salt, pilau masala, and turmeric powder.
    Stir everything until well mixed, then cover and cook on low heat for another 2 minutes.
  • Add the Rice
    Wash and drain your rice thoroughly to remove excess starch.
    Add the rice to the pot with the cooked mixture.
    Stir well so that the rice is coated in all the tomato and spice goodness.
    Keep stirring for several minutes until the wetness begins to reduce and the rice starts to stick slightly—this indicates it’s ready for the next step.
    The rice fully coated in the rich sauce and ready for the next step.
  • Add Hot Water and Cook
    Now add the hot water to the rice and give it a stir. Cover.
    Once it comes to a gentle simmer, give it a final stir, cover the pot, lower the heat to the lowest setting, and let it cook undisturbed for 15–20 minutes.
    Tip: Using low heat not only saves on gas or electricity but also ensures the rice cooks evenly without burning or drying out.
    After about 20 minutes, the water should be fully absorbed, and the rice soft and fluffy.
  • Combine
    Add the fried sausages back in and gently mix with a fork to avoid crushing the rice.
  • Once the sausages are evenly distributed, cover the pot again and allow the rice and sausages to steam together for another 10 minutes on low heat.
    Finally, garnish with chopped fresh cilantro. Your pilau with sausage is ready to serve!

Video

Notes

How to Serve Pilau with Sausage

This flavorful sausage pilau can be enjoyed in several ways:
With kachumbari: A refreshing tomato-onion salad.
With guacamole: Creamy avocado pairs beautifully.
With a light stew: Like beef or beans.
As-is: It’s already hearty and filling on its own!
Whether you're hosting or serving a weekday dinner, this dish is bound to please.

Storage and Reheating Tips

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat on the stovetop or in the microwave. Add a splash of water and cover to restore moisture.
  • Can be frozen for up to 2 weeks.

FAQs About Pilau with Sausage

  1. Can I use any sausage?

    Yes! Use what you have—beef, chicken, pork, or plant-based sausages. Spicy or smoky varieties work especially well.

  2. Is it okay to skip the tomato paste?

    Yes, but it adds a lovely richness to the sauce. If skipping, use a third tomato or increase spices slightly.

  3. Can I make this pilau without pilau masala?

    Pilau masala is what gives this dish its signature flavor. You can make your own blend using cumin, cardamom, cinnamon, and cloves. You can find our easy Pilau masala recipe here.

  4. How can I make this recipe more budget-friendly?

    Use fewer sausages and stretch the meal by pairing with     vegetable sides like cabbage or lentils.
 
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