Need to stretch that breakfast sausage? Here’s a delicious way to do it. This is basically a mild chili recipe made with sausage instead of beef, one that most folks will enjoy. It could certainly be served over whatever starch your family enjoys; spaghetti, rice, macaroni, or even good, homemade cornbread or polenta. I used sausage from my brother-in-law’s hog, and used light kidney beans that I had on hand.
Sausage Over Rice
1/2 pound Pork Sausage
1/3 cup chopped onion
1/3 cup chopped green pepper
1 celery rib -- sliced
1 garlic clove -- minced
1 can tomato sauce -- (8 ounces)
3/4 Cup canned kidney beans -- rinsed and drained
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups hot cooked rice
In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain.
Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.
Per Serving: 430 Calories; 24g Fat (49.2% calories from fat); 13g Protein; 42g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 938mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
“Taste of Home”