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1 pound pork sausage 1 cup brown rice 1 cup sliced carrots 1/2 cup sliced fresh mushrooms 1 cup sliced celery 3/4 cup diced onions 1 cup beef stock 1 Tbsp Worcestershire sauce 1/2 Tbsp rubbed sage 1/2 Tbsp dried thyme minced habanero to taste mashed cayenne hot sauce (e.g. Texas Pete, Frank's Red Hot), to taste Brown crumbled sausage, coating liberally with hot sauce while browning. Drain. Preheat oven to 350 degrees F. Mix rice, vegetables, sage and thyme together thoroughly in a 2 quart casserole dish. Add Worchestershire sauce and stock and top with the drained sausage. Bake covered for 30 minutes. Stir and bake for another 30 minutes. This recipe was added: 19 September 2009 |