Sunday Dinner
Posted
Sun, 04/25/04
Even though I've managed to steer clear of beef for the last five months, I haven't been able to do the same with pork or chicken. Chicken and fish rank high on my favorites list, but I also love pork sausage: links and patties in biscuit gravy, or any way I can get it. Italian sausage is another favorite. I like the meat in sandwiches, on pizzas and in main dishes.
This morning I made an early trip to the local grocery, where I obtained two pounds of sweet Italian sausage and a few other ingredients needed for the following recipe from Campbell's Kitchen:
Savory Sausage & Rice Skillet
1 LB sweet Italian sausage, cut into 1" pieces
Cook the sausage in large nonstick skillet until browned. Add celery, onion, peppers, garlic and thyme and cook until vegetables are tender. Add the brown rice, wild rice and broth; heat to a boil. Cover and cook over low heat for forty-five minutes, or until rice is done. Stir in parsley. Serves six.
Before cutting the sausage, I froze the meat for an hour because it keeps its shape better when sliced. I also eliminated the thyme and parsley. The only "wild rice" I had in the house came in a box, so I used the seasoning packet inside instead of fresh spices. In place of the garlic cloves I added bottled minced garlic, which seemed to give the dish a more pronounced flavor and a bit of a crunch along with the wild rice.
It was a good meal; a stick-to-the-ribs variety that definitely satisfied my craving for sausage.
Tags: Entrees
Send
Comment >
