Sausage Pilaf Recipes

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SAUSAGE AND RICE PILAF



Sausage and Rice Pilaf image

This is a spicy, flavorful side dish that is great to take to a potluck! If you want to cut down on the "heat" you can used "regular" or "mild" breakfast sausage.

Provided by Kim D.

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb hot pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 cup finely chopped celery
1 can cream of mushroom soup
1 cup raw white rice, cooked separately

Steps:

  • Cook rice separately.
  • Cook sausage over low heat in a large skillet; Drain.
  • To the same skillet, add onions, green bell peppers, and celery.
  • Cook for 5 minutes.
  • Stir in soup and cooked rice.
  • Pour into a greased casserole dish.
  • Cover and bake at 250°F for about 30 minutes or until heated through.

SAUSAGE PILAF



Sausage Pilaf image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 550mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

SAUSAGE RICE PILAF



Sausage Rice Pilaf image

In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings. More Sausage Dinner Recipes »

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 pounds bulk Italian sausage
1 large onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
2 cups uncooked long grain rice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
2 teaspoons dried oregano
Grated Parmesan cheese, optional

Steps:

  • In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 377 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF



Clams with Sausage and Peppers over Rice Pilaf image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving

Steps:

  • Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
  • For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
  • Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
  • Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
  • Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
  • When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
  • (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)

EASY SAUSAGE & COURGETTE PILAF



Easy sausage & courgette pilaf image

Whip up this speedy sausage, courgette and rice dish in just 20 minutes. Full of flavour, it's ideal for when you want something quick and easy

Provided by Anna Glover

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 10

100g basmati rice
1 tsp vegetable oil
3 sausages , meat squeezed from the skins
1 tsp fennel seeds , black onion seeds or crushed coriander seeds
1 courgette , sliced into half-moons
100g frozen peas
200ml vegetable stock
½ small bunch of mint , leaves picked and finely chopped
½ small bunch of dill , finely chopped
2 tbsp fat-free yogurt

Steps:

  • Rinse the rice a couple of times until the water runs clear, then leave to soak. Heat the oil in a medium saucepan with a tight- fitting lid, and fry the sausagemeat for 2-3 mins until crisp and golden. Stir in the seeds and courgette, and fry for another 2 mins over a high heat so the water from the courgette evaporates.
  • Stir in the drained rice, peas, stock and half the chopped herbs. Bring to a simmer, then reduce the heat to low and cover with a lid. Cook for 10-12 mins until the rice is tender.
  • Fold most of the remaining herbs into the rice. Serve with a scattering of the remaining herbs on top and the yogurt on the side.

Nutrition Facts : Calories 450 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

CAJUN-STYLE RICE PILAF



Cajun-Style Rice Pilaf image

Bring the spirit of Bourbon Street to your gathering with this modern take on a rice pilaf with Italian sausage and shrimp!

Provided by Chateau Ste Michelle

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 12

8 ounces Italian sausage links
2 ¼ cups water, divided
1 pound shell-on medium shrimp
3 ½ tablespoons vegetable oil, divided
1 cup chopped onions
⅓ cup chopped red bell pepper
2 teaspoons Cajun seasoning
1 cup long-grain white rice
¼ cup Chateau Ste. Michelle Syrah Rosé
⅓ cup frozen peas
Salt and pepper
¼ cup chopped green onions

Steps:

  • Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
  • Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
  • Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
  • Meanwhile, chop the shrimp and sausage into bite-sized pieces.
  • Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g

SAUSAGE VEGETABLE PILAF



Sausage Vegetable Pilaf image

Make and share this Sausage Vegetable Pilaf recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (½ oz)
3/4 cup water
1 (6 1/2 ounce) packet seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 ounce) box rice pilaf mix
2 tablespoons olive oil
1 lb Italian turkey sausage link, cut into ¾ inch slices
1 large onion, cut in eights
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 cloves garlic, crushed
1/2 lb button mushroom, quartered
1/2 cup shredded carrot
1/2 cup chopped parsley
1/4 teaspoon ground black pepper

Steps:

  • Soak dried mushrooms in warm water is small bowl until softened about 15 minutes Prepare pilaf mix according to package directions.
  • Heat 1 tbsp oil in large nonstick skillet.
  • Add sausages; sauté 8-10 minutes or until browned.
  • Remove to paper towel to drain.
  • In same skillet, heat remaining oil.
  • Add onion, rosemary and salt; sauté for 6 minutes until softened.
  • Add garlic and sauté for 2 minutes.
  • Drain dried mushrooms through fine mesh sieve lined with paper towel and reserve liquid.
  • Rinse mushrooms and chop.
  • Add dried and button mushrooms and carrots to skillet, sauté for 4 minutes until mushrooms are softened.
  • Return sausage to skillet.
  • Add reserved mushroom liquid.
  • Bring to boil, cook about 5 minutes or until most of liquid is evaporated.
  • Add cooked pilaf to skillet with parsley and pepper.
  • Toss until well combined and heated through.

Nutrition Facts : Calories 276.5, Fat 16.9, SaturatedFat 4.8, Cholesterol 59.4, Sodium 1349.1, Carbohydrate 13.4, Fiber 2.9, Sugar 6.8, Protein 19.4

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