Smoked Sausage Rice Skillet I Made It

Smoked Sausage Rice Skillet

pointsevenout 15 years ago

Recipe by Ambauer.
Recipe comes out just as directed. It's a nice side dish. Even though the sausage was sauteed there seemed to be almost too much grease. Think the dish needs some salt to bring out more flavor. There is good flavor without but sets a little heavy in the mouth because of the grease.

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pointsevenout 15 years ago said:

Made recipe exactly as directed. Nothing extra to try to enhance the flavor. No picture. Existing one does it justice.

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lilliancooks 15 years ago said:

Did you drain the pan after sauteing the sausage?

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pointsevenout 15 years ago said:

Cointainly, nuk nuk nuk nuk nuk.
Get out of here Curly, it's my response.
Yes I did. That was the whole idea behind doing the saute. Drained and wiped down the pan. Let the sausage rest on paper towels and patted all the grease off as I could while the rice browned.

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lilliancooks 15 years ago said:

LOL! ...And it was still THAT greasy! The only time I ever sauteed sausage is to make sausage and peppers or to make meat sauce and I've never had these grease problems that you're always talking about! Maybe your just a little 'grease sensitive'... You should try the 'lite' sausage. They're pretty good! That might help.:)

BTW...did you do your grease test again...with the pressing of the lips and the sliding of the lips and stuff?

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pointsevenout 15 years ago said:

Well I don't eat with my mouth open! And I probably am grease sensitive. I've been using "Cooking Light" books as a guide for well over 10 years and they are very skimpy on grease.
I think what put me on this smoked sausage binge is that I have been listening to folks on this site rave about Andouille sausage, which I picked up at the store along with several other flavors of smoked sausage. But I'm down to my last pound today that will go into a sauce for some linguine.

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lilliancooks 15 years ago said:

Yes...I have to try that Andouille sausage someday. I heard they were really good!

Speaking of your "Cooking Light' recipes...I'm making a big batch of that 'Sauteed Apples' recipe. I'm using it as a filling for about 20 crepes that I'm bringing to a family gathering tomorrow.

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pointsevenout 15 years ago said:

That sounds good. Enjoy.

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Good4U 10 years ago said:

Smoked Sausage Rice Skillet

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