Sausage Spanish Rice Recipe

Rice it is a very good company to every kind of meat and when you don't have much time to cook a lot then add simple sausages and you have something else to serve, take advantage of this suggestion and learn how to cook it by following these simple instructions. You will not regret it.

You will need:

Pork sausage (1 pound, bulk)
Onion (1 medium, chopped)
Celery (1 cup, chopped)
Tomatoes (1 can or 28 ounce, undrained)
Water (2 1/2 cups)
Rice (long grain, uncooked, 1 ¼ cups)
Chili sauce (1/2 cup)
Cheddar cheese (1 ½ cup and shredeed)

How to make this dish:

First take a large skillet and in here cook the onion, the celery and the sausage, do this at medium heat until the sausage turns a little brow, but no dot let it burn, you have to make sure the vegetables are also tender and then you can drain the excess of fat and be ready to add the tomatoes, water, rice and chili sauce. Once you have everything in the skillet leave it to cook for about 30 minutes but be sure before you do it to have lower the fire and have a medium- low flame. After the 30 minutes the rice will be tender and it will be ready to remove. Once you have this done remove from the heat and sprinkle the rice and sausages with cheese. Let the cheese melt and after a few minutes it is ready to serve.

If you would like to get more information on Spanish Rice or similar recipes, please visit our site at Spanish Rice Recipes

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Rice Pork Sausage

Rice pork sausage is a delicious and economical product. Rice is easily and thoroughly digested, and for this reason is often served to children and sick. The meat provides protein and an abundance of vitamins and minerals for bone and muscle. Rice is a rich source of carbohydrates and provides energy.

Adding rice to sausages has been practiced for centuries, for example white blood sausages do not contain blood, but are usually made with rice. As rice contains sugar it ferments well and is used for making saki wine and fermented sausages. Urutan is a Balinese traditional dry fermented sausage made with rice. Hurka is a Hungarian sausage made with rice.

Rice

Pork meat, pork livers, onions and rice makes a wonderful combination and depending on the proportion the product can be called pork sausage with rice or liver sausage with rice. Take note that rice is a very inexpensive ingredient and the cooked sausage becomes a meal in itself. A comparison can be made to Swedish Potato Sausage, which is very similar, but uses potatoes instead of rice.

Meats

pork, 700 g (1.54 lb.)
back fat, belly fat or fat pork trimmings, 300 g (0.66 lb.)

Ingredients per 1000 g (1 kg) of meat

rice, 300 g (0.66 lb.) onion, 60 g (1 onion) salt, 20 g (3 tsp.) pepper, 4.0 g (2 tsp.) allspice, 1.0 g (1/2 tsp.) nutmeg, 1.0 g (1/2 tsp.) ginger, 1.0 g (1/2 tsp.) cold water, 80 ml (1/3 cup)

Instructions

1. Cook rice until tender but not mushy. Drain and cool.
2. Grind meat and onion through 3/16" plate (5 mm).
3. Mix ground meat, onions and spices adding water. Add rice and mix again until rice is uniformly distributed.
4. Stuff into 32-36 mm hog casings.
5. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes. Sausage is fully cooked and ready to eat.
6. Keep in a refrigerator.

Note

You may end the process with stuffing the sausage and placing it in a refrigerator. It is a fresh sausage and will not last long. It must be eaten in a day or two. The sausage will have to be fully cooked before serving by poaching it in water, frying in a skillet or grilling.

Rice Pork Sausage

For more information and detailed recipes visit http://www.wedlinydomowe.com/sausage-recipes.

Adam Marianski has written four books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.

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Basmati Rice With Sausage, Tomatoes and Provolone Cheese

I love Basmati rice. It smells good, tastes good, and the grains keep their shape. This rice -- grown in India and Pakistan for more than 8,000 years -- is known for its aroma and nutty taste. In fact, the farmers have made this ancient grain their specialty.

There are many varieties of Basmati rice, including Super Kernel, Baby, Golden Sella, Organic Brown, and more. So-called Texmati rice is a cross between Basmati and long-grain.

Rice

Plain rice, with a few toasted almonds and a sprinkling of chopped scallions, is a frequent side dish at our house. Because it withstands baking so well, this rice is ideal for casseroles. When you spoon a serving from the dish you can still see the individual grains.

What is the secret of perfectly cooked rice? Not peeking. As soon as the liquid comes to a boil, reduce the heat to simmer, and leave the lid in place. As tempted as you may be, do not lift the lid to see how the rice is doing or stir it. Five minutes before the rice is supposed to be done, however, you may peek. If there is just a little bit of liquid left, cover the pan again, remove from the burner, and set aside to finish cooking.

This dish is made with simple ingredients that add up to a flavor-packed, delicious whole. The meat is a flavoring, rather than a main ingredient. I use reduced fat sausage and cheese and cut back on salt considerably. Omit the sausage and add a can of drained kidney beans for a vegetarian dish. You can make this recipe hours ahead of time and refrigerate it for later. To keep the glass dish from cracking, I take the casserole out of the refrigerator a half hour before baking.

Basmati Rice with Sausage, Tomatoes and Provolone Cheese is a tasty lunch or dinner. I hate to admit this, but when I have hunger pangs I even eat it cold. If family members like sausage, they will like this recipe.

Ingredients

1 1/2 cups salt-free chicken stock (or water)
1 cup Basmati rice
12-ounce roll Jimmy Dean 50% less fat pork sausage
1 cup yellow onions, chopped
1 large zucchini, sliced into thin rounds
6-ounce can no-salt tomato paste
1 cup water (I rinse out the tomato paste can.)
1 teaspoon dried basil leaves
1/2 teaspoon reduced sodium salt
6.7-ounce package reduced fat Provolone cheese
6 Roma tomatoes, cut into fourths lengthwise
Olive oil

Method

Cook rice in chicken stock according to package directions. Set aside. Coat a large skillet with cooking spray. Saute sausage over medium heat until it is almost brown. Add onions and cook until they are translucent. Add cooked rice, tomato paste, water, dried basil and salt to skillet. Transfer mixture to a prepared baking dish. Arrange sliced zucchini in rows on top of casserole. Layer six slices of Provolone cheese on top of zucchini. Frame the edges of the baking dish with cut tomatoes and brush with olive oil. Bake in a 350-degree oven for 30-30 minutes, or until the cheese starts to brown. Serve with a green salad and Italian bread. Makes 10 servings.

Copyright 2010 by Harriet Hodgson

Basmati Rice With Sausage, Tomatoes and Provolone Cheese

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a monthly columnist for the new "Caregiving in America" magazine and a contributing writer for the Open to Hope Foundation website. Please visit her website and learn more about this busy author and grandmother.

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