Sausage Twice with Rice
The recipe is labor-intensive, so the day before, I crumble the sausage, slice the sausage links, chop the celery, and refrigerate them separately in plastic bags. Do not slice the mushrooms the day before; they'll turn brown and dry out. To save time, you can buy sliced mushrooms which have been treated so they don't turn brown and dry out.
Variations: 1 cup chopped green pepper, 1 cup chopped olives, use smoked sausage links instead of the regular, use Lipton Soup Secrets Noodle Soup Mix with Real Chicken Broth instead of the onion.
This recipe tastes best when baked in a 9 x 13 glass baking dish. I've tried other baking pans and casserole dishes, but it tastes best baked in the 9 x 13 glass baking dish. I have no idea why; it just does.
1 lbmild bulk sausage, crumbled
1 lblink sausage, cut into 1/8 inch slices
1 1/2 csliced fresh mushrooms
3 ccoarsely chopped celery
1 pkglipton's dried onion soup mix
4 1/2 cwater
1 cregular uncooked rice; do not use quick-cooking rice
3/4 csliced almonds
1/4 csliced almonds
How to Make Sausage Twice with Rice
- Preheat oven to 350 degrees.
- Put the 4 1/2 cups water into an 8-quart sauce pan and bring to a boil over medium-high heat. Add both envelopes of Lipton's Recipe Secrets Onion Recipe Soup & Dip Mix and the rice to the boiling water and stir well to mix. Lower the heat to a very slow simmer, cover, and cook until the rice is just barely tender, about 15-18 minutes. The rice will still have a lot of liquid in the pan.
- While the rice is cooking, brown the bulk sausage in a large frying pan (I like cast iron) over medium-high heat. Remove the browned sausage with a slotted spoon to a large mixing bowl, letting the fat from the sausage drip back into the frying pan, and set aside.
- Brown the link sausage slices in the frying pan. Remove with a slotted spoon, letting the fat from the sausage drip back into the frying pan, and add to the bowl of bulk sausage.
- Saute the chopped celery in the fat in the frying pan just until crisp-tender. Add the mushroom slices and saute just until lightly cooked. Remove the celery and mushrooms from the pan with a slotted spoon, letting the fat drip back into the frying pan, and add them to the bowl of sausage.
- Add the 3/4 cup sliced almonds to the sausage mixture and fold the mixture gently to combine thoroughly.
- Pour the sausage mixture into the rice-soup mixture. Gently fold the mixtures until well blended.
- Grease a 9 x 13 glass baking dish with cooled drippings from the frying pan. Pour the rice and sausage mixture into the glass baking dish, heaping it toward the middle of the dish. If the entire mixture will not fit into the dish, remove some to a smaller glass greased baking dish.
- Sprinkle lightly with paprika. Sprinkle the 1/4 cup sliced almonds evenly over the top.
- Bake uncovered for 40 minutes, or until the top is lightly browned.
- Remove the dish from the oven and set on a folded dish towel to cool 5 minutes before serving.
- The original recipe says "serves 6-8." Trust me, two hungry people can almost finish this off, it's so good!