Sunday, June 28, 2009

Sensational Sausage Supper

1 – 1½ lbs. sausage (ground or link)
1 medium onion, chopped
2 large green peppers, chopped
3 celery stalks, chopped
1 ½ tablespoons Italian Seasoning
1 teaspoon seasoning salt
¼ teaspoon garlic powder
Sprinkling of dried parsley
1 can ( 6 oz.) tomato paste
2 ½ cups water
½ cup chicken broth
1 cup uncooked white rice (not instant)
1 can (2.3 oz.) sliced olives, drained
Grated Cheddar and sour cream

Preparation:Brown sausage in large deep skillet or Dutch oven. If using link sausage cut into pieces. Add onion, green pepper and celery, sautéing until halfway cooked. Drain excess fat. Add remaining ingredients except olives, cheese and sour cream. Bring to boil, reduce heat, cover and simmer 25-30 minutes or until liquid mostly absorbed. Stir in olives and top with cheese; cover until cheese melts. Serve topped with sour cream. Makes 8 servings.

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