Best 6 Sausage Pilaf Recipes

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
• For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
• Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
• Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
• Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
• When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
• (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)

SAUSAGE RICE PILAF

Steps:

• In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.

MUSHROOM AND SAUSAGE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast orzo pasta in an oven-proof skillet over medium heat until lightly browned, about 5 minutes. Transfer to a plate.
• Melt 2 tablespoons butter in the same skillet. Cook onion and garlic until onion is slightly translucent, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Mix with the orzo pasta.
• Cook white rice in the remaining 2 tablespoons butter until rice is lightly browned, about 5 minutes. Stir in sausage and cook for 3 minutes. Mix in cooked orzo pasta and mushroom mixture; add chicken broth and bring to a boil. Remove from heat and cover with an oven-proof lid.
• Bake in the preheated oven until liquid is absorbed, about 30 minutes. Mix well.

SAUSAGE PILAF

Steps:

• In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally. , Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.

SAUSAGE AND RICE PILAF

Steps:

• Cook rice separately.
• Cook sausage over low heat in a large skillet; Drain.
• To the same skillet, add onions, green bell peppers, and celery.
• Cook for 5 minutes.
• Stir in soup and cooked rice.
• Pour into a greased casserole dish.
• Cover and bake at 250°F for about 30 minutes or until heated through.

FARRO AND HERB PILAF WITH SAUSAGE, MUSHROOMS AND SPINACH

Steps:

• Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper. Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.