Italian Sausage and Red Rice Recipe

  • 6 links mild Italian sausage
  • 1 can condensed tomato soup
  • 1/4 teaspoon liquid hot pepper
  • 1/2 cup chopped yellow onion
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 cup hot water
  • 2 cups cooked white rice
  • Optional: 1/8 tsp. of coarse-grind black pepper
  • Saute Italian sausage links until brown on both sides on medium-high heat. Turn the heat down to low and simmer for 20 minutes.
  • Pour off any excess fat from sausages and remove sausages from pan. Set aside.
  • Add hot water to pan and stir up the browned residue until blended with water. Raise heat to medium-high.
  • Add tomato soup, onion, and liquid hot pepper (and black pepper if desired). Blend these ingredients thoroughly.
  • Slice sausages into bite-sized pieces and return to sauce stirring for three minutes on higher heat.
  • Put one cup of the rice on the bottom of casserole. Pour sausage and all but one-half cup of sauce. Place the remaining rice on top. Pour the last 1/2 cup on top of top layer of rice.
  • Bake at 350 degrees for 30 to 40 minutes.
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