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Sausage Pilaf Recipe

I received this recipe from my mother years ago, and it's been a family favorite ever since. Pork sausage really bulks up ordinary rice pilaf for fantastic flavor.

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Sausage Pilaf Recipe

Prep: 15 min. Bake: 70 min.

Yield: 6-8 Servings

15 70 85

Ingredients

1/2 pound bulk pork sausage
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups milk
1 jar (2 ounces) diced pimientos, drained
1/2 cup uncooked long grain rice
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 cup soft bread crumbs
2 tablespoons butter, melted

Directions

In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt.
Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally.
Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 204 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 550 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Sausage Pilaf in Country Pork , p19

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Sausage Pilaf

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(1-1) of 1 reviews

Reviewed on Mar. 18, 2009 by keverwann

Tasted good (without the pimientos and bread crumbs and butter), but I would double the rice and increase the liquid a little. There was just too much meat to rice and veggie ratio for our taste.