Discussion Boards
Italian Sausage With Rice
 |
This attractive dish originated in Northern Italy. Use hot sausage for a little extra zip in the meat sauce. Serve it over pasta instead of rice if desired.
|
|
SAUSAGE MEAT SAUCE
|
|
|
|
Italian sausages (about 1 lb., 454 g), casings removed
|
5
|
5
|
|
Chopped onion
|
1 cup
|
250 mL
|
|
|
|
|
|
Sliced fresh white mushrooms
|
1 cup
|
250 mL
|
|
|
|
|
|
Can of diced tomatoes (with juice)
|
28 oz.
|
796 mL
|
|
Granulated sugar
|
1 tsp.
|
5 mL
|
|
Salt
|
1/4 tsp.
|
1 mL
|
|
Pepper
|
1/8 tsp.
|
0.5 mL
|
|
|
|
|
|
FLAVORED RICE
|
|
|
|
Prepared chicken broth
|
4 cups
|
1 L
|
|
Long grain white rice
|
2 cups
|
500 mL
|
|
Water
|
1/4 cup
|
60 mL
|
|
Hard margarine (or butter)
|
2 tbsp.
|
30 mL
|
|
|
|
|
|
Finely grated fresh Parmesan cheese, for garnish
|
1/4 cup
|
60 mL
|
|
Chopped fresh parsley, for garnish
|
|
|
Sausage Meat Sauce: Scramble-fry sausage and onion in large frying pan on medium-high for about 8 minutes, stirring constantly, until sausage is browned. Drain.
|
Add mushrooms. Reduce heat to medium. Cook for about 3 minutes, stirring constantly, until browned.
|
Add next 4 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes. Makes 4 cups (1 L) sauce. Keep warm.
|
Flavored Rice:Combine first 4 ingredients in medium saucepan. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for about 15 minutes until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 cups (1.5 L) rice. Arrange on large serving platter or individual plates. Spoon sauce over rice.
|
Sprinkle with cheese and parsley. Serves 4.
|
1 serving:
960 Calories; 45.7 g Total Fat (19.3 g Mono, 5.4 g Poly, 18.2 g Sat); 92 mg Cholesterol; 102 g Carbohydrate; 3 g Fibre; 33 g Protein; 2347 mg Sodium
|
Reprinted from The Pork Book © Company's Coming Publishing Limited
|
|
Newsletter
Enter your email here to subscribe:
