Sausage Over Rice


 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”

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