Cooking with Connie: Sausage Rice Pilaf

cooking with connie

The following recipe is brought to you by Connie! Make sure to check out additional recipes by Connie at her blog Cook With Connie.

When I was young, my mother and grandmother would can sausage. Some of you may not know what that means, but it is a way of preserving meat that few people do anymore. Just like canning vegetables and preserving fruits as jams and jellies, my family would can pork tenderloin and sage sausage. The meats were thoroughly cooked, processed in mason jars, and stored in the pantry. Because this meat was already cooked, sausage was the first meat I ever used in preparing supper for my family. I started cooking meals for my family when I was nine years old. I was so proud of myself for being able to prepare supper for my family. Using pre-cooked sausage made this easy for me. The easiest supper for me to make was Sausage Rice Pilaf. All the ingredients were readily available for me to assemble with only stove-top cooking. Now, I realize most of you do not have a supply of canned meat in your pantry, so I’ve re-written my original recipe to include cooking the sausage.

Sausage Rice Pilaf is a savory side dish that is easy to prepare, elegant to serve, and freezes beautifully. Plus, it’s made with rice, that pantry staple we always have on hand and often can be purchased for under .50¢ using the Madame Deals principles. Make this dish for your family and serve it with a green salad for an easy supper, or serve it as a side dish on your Christmas table.

Sausage Rice Pilaf

1 lb. Sage sausage or Italian sausage, casings removed
½ c. pecans, chopped
2 c. uncooked long-grain rice
1 T. Olive oil
2 (14.5-oz) cans chicken or vegetable broth
½ t. freshly ground black pepper
dash nutmeg
3 T. chopped fresh parsley

In large heavy skillet over low heat, toast chopped pecans 4 to 5 minutes, stirring often; set aside. In same skillet, heat 1 T. Olive oil over medium-high heat. Cook sausage, stirring often until browned. Drain sausage, reserving 1 t. drippings. Keep sausage warm and return reserved 1 t. drippings to skillet. Over medium heat, saute rice, stirring constantly, until golden brown. Add broth and pepper; bring to a boil. Cover, reduce heat, and simmer 18 minutes; remove from heat, and let stand 5 minutes. Stir in pecans, sausage, nutmeg, and parsley.

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