A Month of Side Dishes: My Easy, Guaranteed-to-Please Sausage and Rice
By Maria Niles on December 24, 2010
BlogHer Original Post
To the best of my knowledge, my mother concocted this dish years ago. Now it is possible that the recipe exists on a package somewhere but I doubt it. It's simply too simple. Despite the simplicity (or perhaps because of it), generations of my family members have fallen in love with this dish and it now makes regular appearances on menus in households across the country. This is a party, crowd, kid and all but the most ardent vegetarian, foodie, Kosher/Halal or otherwise dietary-restricted or non-pork-eating person pleaser. I guarantee!
However, I can only guarantee if you use exactly the ingredients I list. You are welcome to try other brands or substitute local, organic, artisanal or generic ingredients to suit your budget and/or tastebuds. However, I cannot then promise that your family will devour it the way I and my sisters did as kids, as my former brother-in-law did, as my teen nephew now does. My nephew loves this dish so much in fact that he learned how to cook just so he could make it for himself usually 2-3 times a month.
Also, I must warn you, this is not a healthy or politically correct dish. It's got loads of grease and saturated fat, sodium, MSG, carbs and the ingredients are processed within an inch of their lives. But that is what makes it so sinfully delicious in a savory way.
1 6 oz box of Uncle Ben's Long Grain & Wild Rice Original Recipe
1 Tbsp. butter
1 16 oz package Jimmy Dean Regular Flavor Pork Sausage Roll
1. Cook rice according to directions on package (use butter not olive oil)
2. While rice is cooking, cook sausage in a large in a large sauce pan over medium-high heat until thoroughly cooked and no pink/red appears (approximately 8-10 minutes). Use a wooden spoon or spatula to break up the sausage while cooking into smaller crumbles. Drain fat and return cooked sausage to the pan.
3. When rice has finished cooking, add to the sauce pan and combine with sausage.
Serve and enjoy!
Notes: This recipe can be stored in the refrigerator and will re-heat well. Also this version is sausage heavy so if you'd like a more equal sausage to rice ratio either use half the sausage roll or use two boxes of rice mix.
BlogHer CE Maria Niles is a graduate student in the school of lazy gourmet cooking and if you're lucky you might also catch a rare sighting of her blogging at PopConsumer.