Austrian-Inspired Jollof Rice with Sausages

1.Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet or pot over medium heat.

2.Add the sliced Austrian sausages and cook until browned and cooked through, about 5-7 minutes. Remove sausages from the pan and set aside.

3.In the same pan, add the remaining 1 tablespoon of oil if needed. Add the chopped onion and sauté until translucent, about 4 minutes.

4.Add the minced garlic and diced red and green bell peppers. Cook for another 3-4 minutes until softened.

5.Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

6.Add the crushed tomatoes, smoked paprika, ground cumin, ground coriander, dried thyme, and cayenne pepper. Stir well and simmer the sauce for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7.Add the rinsed rice to the sauce and stir to coat all grains evenly.

8.Pour in the chicken broth, season with salt and freshly ground black pepper to taste, and bring to a boil.

9.Reduce the heat to low, cover the pot, and simmer gently for 18-20 minutes, or until the rice is tender and has absorbed the liquid.

10.Once the rice is cooked, gently fold in the browned Austrian sausages and butter. Cover and let rest off the heat for 5 minutes to allow flavors to combine and butter to melt.

11.Fluff the rice with a fork, garnish with chopped fresh parsley, and serve hot.