Pork sausage and rice casserole

Name: Pork sausage and rice casserole
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g sausages pork; oil; 1.00 onion finely chopped; 250.00 ml rice; 410.00 g tomatoes whole, finely chopped; 5.00 ml dried basil or thyme; 5.00 ml sugar; 500.00 ml stock chicken; sea salt and freshly ground black pepper

4 servings

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Pork

By Food24 November 03 2009

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Ingredients (9)

500.00 g	sausages — pork
	oil
1.00	onion — finely chopped
250.00 ml	rice
410.00 g	tomatoes — whole, finely chopped
5.00 ml	dried basil — or thyme
5.00 ml	sugar
500.00 ml	stock — chicken
	sea salt and freshly ground black pepper

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Method:

Fry the sausages in a little oil until brown on the outside. Remove from the pan and set aside.
Sauté the onion in the pan fat until glossy. Add the rice and stir-fry for about 1 minute. Add the tomatoes and season with the basil and sugar. Add the chicken stock, reduce heat and simmer until the rice is tender and all the liquid has been absorbed. Return the sausages to the pan 10 minutes before the end of the cooking time. Season with salt and pepper to taste.
Serve with a mixed salad.
Serves 4-5.