Everything has an end — except for a sausage which has two.
~ Danish Proverb
This was what Suanne made for dinner yesterday. She found the recipe from the internet. It has been one of the more frequently made dish at home. Suanne says that she likes to make this dish is because this is the only way she can make Nanzaro eat carrots. Here is how it looks like:
It’s quite an easy meal to make. It will take about 1.5 hrs in all, including baking and preparation time. It’s has everything one needs for nutrition … vegetables, meat, carbohydrates … all in one pot. Cleaning is also easy because it’s just one casserole and dry plates to wash.
- 1 pound (allocate 2 or 3 sausages per person)
- 1 cup chopped onion
- 1 cup rice (basmati rice is recommended)
- 1/2 cup (1 stick) celery, diced
- 1 cup grated carrot
- 1 tablespoon chicken bouillon powder (optional if you use chicken broth instead of water)
- 1 teaspoon parsley flakes
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 3/4 cups boiling water (adjust according to your normal rice and water ratio)
- paprika for sprinkling
- Prick sausages in several places with a fork or tip of a knife. Cook sausages in dry frying pan until browned. Add onions when the sausages oil the pan. When the sausages are browned, removed from heat and drain well on paper towel.
- Measure the next 8 ingredients into an non-greased 2L casserole. Stir gently to mix.
- Lay sausages and onion over the top.
- Sprinkle with paprika.
- Bake in a 350F preheated oven for 1 hour.