Tuesday, September 11, 2007

Sausage and Rice: Better Than We Thought

Now that school has started its time to get back in a routine. And one of the things that defines my routine is making family dinner at least a few days a week. Although there is often a call for hamburger (actually a cry and a scream), I am always looking for something new to try. The following recipe is a work in progress, but everyone like it but boy 2 (he thought it was a bit too spicy). The overall effect and technique for this recipe is similar to cooking risotto, except that I used basmati rice. This actually makes a big difference in flavor. It also happens to be a more forgiving rice, meaning its less likely to look like gooey glop if you don't stir constantly.


1 1/2 cups basmati rice (I prefer Trophy Gold Brand)
4 or 5 hot sausages (if I use sweet next time, boy #2 says he will like it)
One onion, diced
2 garlic cloves, sliced
Two teaspoons rosemary
3/4 teaspoon salt and more to taste
one quart chicken stock
At least one cup white wine (we used some no name Italian White that had been sitting in the fridge for a few days)
Olive oil for sauteeing


Two large pans: one for browning sausage and onions and one for rice (you could use one but it would be a pain


Remove the sausage meat from its casing but cutting the casings with a sharp knife. Add a little oil to a pan, heat and brown the sausage. Remove, drain, and set aside. Using some of the leftover oil, add the onions and garlic, and brown them. They will pick up a nice flavor from the sausage grease. Remove and set aside with the sausage.

I don't wash the rice prior to cooking with it. Trophy Gold is a clean brand, so look at the rice carefully before cooking with it. Add some oil to the other pan, heat on high, and add the rice. Stir it around and make sure it does not start to brown. Add the sausage and onions and then start adding chicken stock (add a cup first and then keep adding). Add the salt and rosemary. Stir pretty constantly. After about 10 minutes, you can add some wine instead of the stock. Keep uncovered, keep stirring, keep adding stock or wine, and keep tasting. It takes about 20 minutes for the rice to be ready. The rice will be firm and should seperate pretty easily. Scoop and serve as quickly as possible.

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