Tag Archives: Sausage

Sausage and Brown Rice Casserole


Sausage and Brown Rice Casserole is a delicious combination of rice, sausage and veggies in a creamy chicken velouté sauce topped with cheese.  Enjoy this comforting dish!


2/3 Cup Brown Rice
1 lb Pork Sausage
1 Small Onion, chopped
1 Celery Stalk, chopped
1 Green Bell Pepper, chopped
Salt & Pepper, to taste
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Stock
1/2 Cup Monterey Jack Cheese, shredded


Preheat oven to 350°F.

Cook brown rice.

While the rice is cooking, brown the sausage in a large skillet over medium/high heat.  Add onion, celery and bell pepper, cooking until softened.  Season with salt and pepper to taste.

While the sausage is cooking, melt butter in a medium saucepan.  Whisk in the flour and cook for 1 minute.  Slowly whisk in chicken stock.  Bring to a boil, reduce heat to low and simmer for 10-15 minutes until thickened.

Combine rice, sausage mixture and sauce together in a casserole dish.  Top with cheese and bake until bubbly, about 30 minutes.


Yield: 4 Servings (could stretch to 6 servings with more rice)

Sausage and Vegetable Quinoa



Sausage and Vegetable Quinoa is packed with healthy ingredients.  Try mixing it up with any vegetables you have on hand.


1/2 Cup Quinoa
2 teaspoons Extra Virgin Olive Oil
13 oz Smoked Sausage, chopped
2 Zucchini, chopped
1 Large Bell Pepper (any color), chopped
2 Cloves Garlic, finely grated
Salt & Pepper, to taste
Shredded Monterey Jack Cheese, for topping
4 Green Onions, sliced


Rinse Quinoa in a fine mesh strainer.  Heat olive oil in a small saucepan over medium/high heat.  Add quinoa to pan and cook, stirring frequently, for 1 minute.  Add 1 cup water and a pinch of salt.  Bring to a boil, reduce heat to low and cover pan.  Let quinoa cook for 15 minutes.  Turn off heat and let sit 5 minutes covered.  Fluff with a fork.

While the quinoa is cooking, brown the sausage in a large skillet over medium/high heat.  Add zucchini, bell pepper, garlic and season with salt and pepper.  Cook until the veggies are softened, about 7-10 minutes.

Add cooked quinoa to the skillet, stir to combine.

Serve with shredded cheese and green onions on top.


Yield: 4 Servings

Sweet Potato and Sausage Hash


Sweet potatoes, bell pepper and sausage combine in this delicious hash for a filling dinner.


2 lbs Sweet Potatoes, peeled and cut in 1/2 in sized pieces
1 lb Pork Sausage, casings removed
2 Tablespoons Canola Oil
2 Bell Peppers, chopped
2 Cloves Garlic, minced
2 teaspoons Ground Cumin
Salt & Pepper


Bring a large pot of water to a boil and add the sweet potatoes.  Boil until almost tender, about 4 minutes.  Drain.

Heat a large non-stick skillet over medium/high heat.  Once hot, add sausage and cook until browned.  Reserve on a paper towel lined plate.

Heat the oil in the same skillet over medium/high heat.  Add bell peppers and garlic and cook until softened, about 5 minutes.  Return sausage to the skillet along with cumin and potatoes.  Cook for about 5 minutes longer to heat through.  Season with salt and pepper to taste.


Serves: 4


-Recipe from RachaelRayMag.com-

Cajun Sausage and Rice


I’m finally back at my house in Arizona!  It’s taken some time to unpack and settle in, although I’m nowhere near finished unpacking.  My house is a mess, but I needed to take a break and blog about this delicious Cajun Sausage and Rice dish that I made a couple days ago.  This recipe was inspired by something my mom had made recently.  She used smoked sausage instead of raw sausage, so either will work.  I hope you try this Cajun Sausage and Rice recipe in your kitchen too!


18 oz Raw Bratwurst Sausage, casings removed
1 Onion, chopped
1 Bell Pepper, chopped
2 Stalks Celery, chopped
1 Cup Brown Rice
2 Cups Chicken Stock
1 Tablespoon Cajun Spice Blend (Emeril’s Bayou Blast)
Black Pepper, to taste


Heat a large skillet over medium high heat.  Add the sausage and break apart with a wooden spoon.  Cook until browned, about 5 minutes.

Add onion, bell pepper and celery, cooking until slightly softened, 3-5 minutes.  Season with Cajun spice blend and black pepper.

Stir in rice and chicken stock.  Bring to a bubble, reduce heat and simmer covered until the rice is cooked, about 45 minutes.



Serves: 4

Andouille Chili


I have been meaning to post this recipe for quite a while now.  While going through a box of recipes I found this recipe and realized I made it back in October of 2011…Now that we are coming up to 2013, I guess it’s time to post it.  This Andouille Chili is a delicious chili made with smoked andouille sausage and ground beef.  The roasted yellow squash gives this chili a deliciously nutty flavor.  Enjoy!


1 Yellow Squash, diced
2 Tablespoons Olive Oil
Salt and Pepper
14 oz Smoked Andouille Sausage, sliced
1 lb Ground Beef
1 Onion, chopped
2 Green Bell Peppers, chopped
2 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 teaspoon Cumin
2 teaspoons Paprika
1 Can Kidney Beans, not drained
1 Can Black Beans, not drained
1 Can Diced Tomatoes
1 Cup Frozen Corn
3 Cups Chicken Stock
Cilantro, for topping
Shredded Cheddar Cheese, for topping


Preheat oven to 400°F.

Place sliced squash on a baking sheet and lightly coat with olive oil.  Season with salt and pepper.  Roast in the oven until browned.

Heat a large pot to medium/high heat and brown the sausage.  Reserve on a plate.

Add ground beef to the pot, cooking until browned.  Add onion, bell peppers and garlic.  Cook until tender, about 5 minutes.

Stir in chili powder, cumin, paprika, kidney beans, black beans, tomatoes, corn and chicken stock.  Add the roasted squash and reserved sausage.  Bring to a bubble, reduce heat and simmer for at least 15-20 minutes.

Serve with chopped fresh cilantro and shredded cheese on top.


Serves: 6-8

Spaghetti Squash with Sausage

Spaghetti Squash with Sausage is super delicious!  This is my new favorite way to eat spaghetti squash.  When I made this, I cooked the squash differently than described below.  I cut it in half before roasting, but it was a huge mistake because I chipped my ceramic knife by doing so.  I do not suggest using a ceramic knife to cut spaghetti squash.  Go down to your local hardware store and buy a nice saw for squash cutting if you plan to cut them open before roasting.  I think I will just stick with roasting them whole from now on to make this yummy Spaghetti Squash with Sausage dinner.

1 Spaghetti Squash
1 Tablespoon Olive Oil
1 Onion, thinly sliced
4 Garlic Cloves, minced
2 Uncooked Italian Sausages, casings removed
1 Cup Parmesan Cheese, grated
1 Tablespoon Italian Seasoning
Salt & Pepper, to taste


Preheat oven to 375°F.

Poke several holes in the squash with a fork.  Place on a baking sheet and bake until tender, about 1 hour.

After the squash has been in the oven about 30 minutes, heat olive oil in a large skillet over medium/high heat.  Add the onion and cook until softened and browned.  Add the garlic and cook for about 30 seconds.  Add sausage, breaking it up with a wooden spoon.  Cook until the sausage is browned.  Sprinkle in the Italian seasoning.

When the squash is tender, cut in half lengthwise.  Scoop out and discard the seeds.  Shred the squash with a fork and add to the skillet.  Season to taste with salt and pepper.

Remove from heat and stir in the Parmesan cheese.


Serves: 4