Farm Life

September 15, 2008

We now have pork available for sale off the farm.  We have a mild but savory breakfast sausage, pork chops and pork sirloin roasts available.  

I thought I would share a family favorite recipe for pork sausage.  This is a great recipe because it enables you to use a breakfast sausage for lunch or dinner.  The recipe is also very forgiving on the amounts and types of ingredients you use.   You can tailor it to your tastes.  I always laugh when I think about this recipe.  One day the entire Faye family was together at the old farm house in Bayfield.  We were all pitching in to make this recipe for supper.  Well, one of my sister-in-laws was chopping up celery and got a little carried away.  My other sister-in-law saw this a started yelling "That's too much celery!  It's all about the green peppers.  It's all about the green peppers!!"  Anyways, I don't know what to call this recipe but here it is.  It's quick, easy, and even all 3 of my boys will eat it!

1 lb. pork sausage

2-3 stalks celery, chopped

1-2 green peppers, chopped

1 small onion, chopped

2 cans condensed cream of mushroom soup, undiluted

2  cups milk (you can also use water)

2 cups Instant rice (you can also use regular rice that you cook up ahead of time.  If you do this reduce the amount of milk you add to the casserole.)

2 cups cheddar cheese, grated

Preheat oven to 350 degrees.

Fry up pork sausage and veggies until sausage is cooked through entirely and veggies are tender.   Add rice and milk to sausage and veggies, stir it up and pour into a 4 qt. baking dish.  Sprinkle cheese on top.  Cover and bake for 30-35 minutes or until rice is tender.