TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Cook rice as package directs.
Drain.
Cook sausage until done, breaking up with fork as it cooks.
Drain well on paper towels.
Simmer onion in 2 tablespoons of butter until soft.
Stir in flour until bubbly; stir in milk, salt and pepper until thickened.
Saute mushrooms in remaining 2 tablespoons butter. Toss rice, sausage, milk mixture and mushrooms lightly.
Put into a greased 2-quart casserole dish.
Bake at 350\u00b0 for one hour. This goes great with Chicken Breasts In Cream.
Brown sausage in skillet, breaking up with fork.
Arrange layers of rice, sausage and onion in greased casserole dish, ending with rice on top.
Pour tomato soup over all.
Season with salt and pepper.
Top with grated cheese.
Bake at 375\u00b0 for 20 minutes.
il and saute onions, sausage and bell pepper.
Cook
tick cooking spray.
Cut sausage into small bite-size pieces
Cook rice according to recipe on the box.
While rice is cooking, brown and drain sausage.
Drain tomatoes.
In a bowl, mix together cooked rice, sausage, olives, green peppers, tomatoes and half of the Cheddar and Mozzarella cheeses.
Transfer to a baking dish and sprinkle with the remaining cheese.
Bake for 1/2 hour at 350\u00b0.
Soak beans several hours and drain. Put in large pot leaving room for plenty of water. Chop onion and garlic; add to beans. Slice sausage thin and add to beans the last 45 minutes of cooking. Cook rice by package directions.
Serve beans over rice. This recipe will fill a 48-quart cooler.
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Pile four: Rough chop
eat and stir in the rice, mixing very well.
While
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Brown sausage and drain grease off before starting rice.
Chop onion, then smother in oil.
Add chopped up sausage and salt and pepper, then add parsley and tomato sauce.
Cook about 5 minutes.
Put rice in cooker, then add butter and tomato sauce mixture.
Stir in shrimp.
It's done when rice cooker bell rings.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Prepare rice as label directs.
In a 10-inch skillet over medium heat, heat sausage links and water to a boil. Cover and simmer 5 minutes.
Remove cover; continue cooking.
Turn sausage links frequently until water evaporates.
Remove sausage links to paper towel and drain.
Dice sausage links.
In drippings remaining in skillet over medium heat, cook red and green peppers until tender.
Stir occasionally. Stir in rice, sausage links, chopped tomato and salt to taste.
Heat through.
Add the envelope of noodle soup and rice to the boiling water. Cook for 30 minutes.
In the meantime, cook the sausage.
Remove the sausage from the skillet and then cook the onions and green pepper.
Mix the cooked rice, sausage, vegetables and almonds together in a 13 x 9-inch pan.
Bake at 350\u00b0 for 30 minutes. (This casserole freezes well.)
n 6 cups of the rice, vegetables, 2 1/2 teaspoons
In a large skillet, cook sausage, onion and green pepper over
inch of salt and both rice, and stir. Cover, reduce heat
ron skillet) saute ground pork sausage in oil, scrambling with a
Combine all ingred, except rice, in slow cooker. (You can use dried black beans, but you need to presoak them the night before & cook them per package directions first.).
Cook on low for 8 hours.
Remove bay leaves.
Serve over hot, cooked rice.
Recipe may be put into gallon-size freezer bags & frozen to serve later.