Sausage Rice Pilaf Recipe

Sausage Rice Pilaf Recipe

When I was young, my mother and grandmother would can sausage. Some of you may not know what that means, but it is a way of preserving meat that few people do anymore. Just like canning vegetables and preserving fruits as jams and jellies, my family would can pork tenderloin and sage sausage. The meats were thoroughly cooked, processed in mason jars, and stored in the pantry. Because this meat was already cooked, sausage was the first meat I ever used in preparing supper for my family. I started cooking meals for my family when I was nine years old. I was so proud of myself for being able to prepare supper for my family. Using pre-cooked sausage made this easy for me. The easiest supper for me to make was Sausage Rice Pilaf. All the ingredients were readily available for me to assemble with only stove-top cooking. Now, I realize most of you do not have a supply of canned meat in your pantry, so I’ve re-written my original recipe to include cooking the sausage.

Sausage Rice Pilaf is a savory side dish that is easy to prepare, elegant to serve, and freezes beautifully. Plus, it’s made with rice, that pantry staple we always have on hand and often can be purchased for under .50¢ using the Real Advice Gal principles. Make this dish for your family and serve it with a green salad for an easy supper, or serve it as a side dish on your Christmas table.

Sausage Rice Pilaf

1 lb. Sage sausage or Italian sausage, casings intact
½ c. pecans, chopped (Optional)
2 c. uncooked long-grain rice
1 T. Olive oil
2 (14.5-oz) cans chicken broth or vegetable broth
½ t. freshly ground black pepper
Salt  to taste
6 Slices of Bacon
3 T. chopped fresh parsley
2 Cups of fresh Brocolli

In large heavy skillet over low heat, toast chopped pecans 4 to 5 minutes, stirring often; set aside. In the same copper skillet, heat 1 T. Olive oil over medium-high heat. Cook sausage and the bacon, stirring often until browned. Drain sausage, reserving 1 t. drippings. Keep sausage warm and return reserved 1 t. drippings to skillet.

Add in the chicken soup and the 2 cups of rice, broccoli.  Then place them in the oven for 20 minutes at 350 degrees. This is a dish you can easily freeze. I know my kids’ couldn’t get enough. Enjoy!

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