Italian Sausage and Red Rice Recipe
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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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