Rice and Sausage
  • 1/2pound DiRusso’s® Italian Sausage Linksor Patties
  • 6tablespoon butter
  • 1 medium onion, minced
  • 1cup dry white wine
  • 1 1/2cups uncooked long grain rice
  • 4cups beef bouillonor water
  • salt and pepper
  • 1/2teaspoon dried sage
  • 2tablespoon parsley, chopped
  • grated Parmesan cheese
  • 1/2cup cream(optional)
  1. Remove sausage link casings.
  2. Heat 4 tablespoons of the butter in a saucepan. Add sausage and onion. Cook over medium heat, crumbling sausage with a wooden spoon.
  3. Stir in the wine and bring to a boil. Stir in rice and cook over medium heat, stirring constantly, for about 3 minutes, or until rice is opaque.
  4. Stir in bouillon or water and mix well. Season with salt and pepper to taste; stir in the sage.
  5. Simmer covered over low heat for about 15 minutes or until rice is tender but still firm. Stir frequently. If necessary, add a little more water.
  6. This dish should be moist and a little soupy. Stir in remaining 2 tablespoons of butter and the cream and heat through. Sprinkle with parsley and serve immediately, with plenty of Parmesan cheese.