When you are tired and want something easy to cook the family for dinner, then I have a sausage pilaf that is easy and delicious. Though this recipe use sweet or hot Italian sausages, you only need two that also makes it quite economical. It also has onion, garlic and celery to incorporate vegetables into it along with chicken broth or chicken bouillon cubes, lemon juice along with just a bit of salt, sugar, and basil to the rice.
Sometimes, we don’t always have homemade chicken broth or canned broth on hand. In those case, you can substitute the same amount of water and chicken bouillon cubes for this pilaf. I find that bouillon cubes do come in handy to have the refrigerator for flavoring up dishes.
Another tip that I want to pass on is about the best way to remove those sausage casings. The easiest thing to do is freezing the hot sausages and then take a small knife to one end and start peeling. It will come off more quickly than trying to peel that casing off a fresh sausage.
If you love pilafs as much as my family does, then I hope you also will be tempted to try my rice pilaf and my rice pilaf mix that is also convenient to have on hand.
Sausage Pilaf
2 cups of uncooked rice
4 cups of water (if using chicken bouillon cubes) or 4 cups chicken broth
4 chicken bouillon cubes
3 tablespoons of olive oil
2 tablespoons margarine or butter
8 ounces sweet or hot Italian sausage (about two) without the casing
1 teaspoon of dried basil
1 teaspoon of sugar
1 teaspoon of salt
1 medium onion, finely chopped
1 large clove of garlic, minced
½ cups of elbow macaroni
1 cup of celery, finely chopped
2 tablespoons of lemon juice
Remove the casings from the sausage.
Saute the sausage that you sliced as thin as possible in the olive in a 10-inch skillet.
Try to stir as often as you can to break up the sausage pieces.
After the sausage pieces are browned, drain as much of the drippings as you can. Leave about a tablespoon.
Add the margarine, chopped onion, garlic, and celery to the skillet with the crumbled sausage pieces and continue frying until golden brown. This will take about five minutes.
Now add the lemon juice, sugar, salt, basil and the uncooked rice, elbow macaroni and cook about a minute first before adding the four cups of water ands bouillon cubes or chicken broth.
Bring the pot to a boil, then reduce the heat to low and cover, cooking for twenty minutes until the rice is done.
ENJOY!
- 2 cups of uncooked rice
- 4 cups of water if using chicken bouillon cubes or 4 cups chicken broth
- 4 chicken bouillon cubes
- 3 tablespoons of olive oil
- 2 tablespoons margarine or butter
- 8 ounces sweet or hot Italian sausage about two without the casing
- 1 teaspoon of dried basil
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 medium onion finely chopped
- 1 large clove of garlic minced
- ½ cups of elbow macaroni
- 1 cup of celery finely chopped
- 2 tablespoons of lemon juice
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Remove the casings from the sausage.
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Saute the sausage that you sliced as thin as possible in the olive in a 10-inch skillet.
-
Try to stir as often as you can to break up the sausage pieces.
-
After the sausage pieces are browned, drain as much of the drippings as you can. Leave about a tablespoon.
-
Add the margarine, chopped onion, garlic, and celery to the skillet with the crumbled sausage pieces and continue frying until golden brown. This will take about five minutes.
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Now add the lemon juice, sugar, salt, basil and the uncooked rice, elbow macaroni and cook about a minute first before adding the four cups of water ands bouillon cubes or chicken broth.
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Bring the pot to a boil, then reduce the heat to low and cover, cooking for twenty minutes until the rice is done.
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ENJOY!
