My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 7, 2012

Sausage-and Wild Rice Casserole

Remember the other day when we made homemade pork sausage? This is the perfect recipe to use when you make it. If you don't have homemade, store bought (Jimmy Dean) is fine.

You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth before baking. You can also cut the recipe in half.

Servings 8-10
print recipe

1/2 cup chopped pecans
1 (1 pound) package sage ground pork sausage
1 tablespoon butter
1 large onion, chopped
1 cup chopped celery
2 (6-ounce) packages long-grain and wild rice mix
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon freshly ground pepper
3 1/2 cups low-sodium chicken broth

1. Toast 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove pecans from skillet.

2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.

3. Melt butter in hot drippings over medium heat. Add onion and celery, and saute' 10-15 minutes or until celery is tender.

4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 2 ingredients in a lightly greased 13 x 9-inch baking dish. Stir in chicken broth until well blended.

5. Bake, covered, at 325 degrees 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped, toasted pecan on top.


  1. another really good rice recipe for me to make. it's sort of like a gourmet dirty rice.

  2. this would be wonderful with the sausage,

  3. I have neighbors who still kill their own hogs and make their own sausage. A family tradition for them.


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