February 26, 2024

Name the Sausage Apple Rice Recipe

Natasha's Apple Sausage Rice recipe

Natasha’s Apple Sausage Rice recipe

My daughter Natasha came up with this recipe and it’s just delicious!

It’s a wonderfully sweet and spicy dish that’s easy and quick to make on a night you don’t feel much like cooking.  It especially makes a wonderful meal on any winter evening when your bones just need warming up.  We serve it with a simple side salad and if you’ve got it, a glass of nice wine goes well with it also.

We don’t have a name for it but we’ve been trying to come up with something to call it.

My daughter Natasha

My daughter Natasha

Maybe you have an idea for a name for it.  Suggestions are encouraged and most certainly welcome.  In fact, if you leave your idea for the recipe name in the comments below and we choose yours, you’ll win our favorite slow cooker recipe cookbook!

Go ahead.  Try the recipe and then let us know what you think we should name it.

Here’s what you need:

1 lb smoked turkey sausage, cubed

2 firm apples suitable for cooking, cubed

3 cups brown rice (uncooked)

3 cups chicken broth

1/4 cup apple juice or water

1/2 cup dried cranberries

1 bag frozen squash, partially thawed

salt & pepper to taste


In a large skillet over low/med heat, saute the cubed sausage, cubed apple,and the the cranberries until the apple is tender.  10-15 minutes should be good.  Add the apple juice or water to the pan as needed to keep the apple from drying out.

While the sausage and apples are cooking, prepare the brown rice according to the package directions except substitute the chicken broth for the water.  Depending on how many you are cooking for, use equal parts of the rice and chicken broth.  3 cups of rice and chicken stock makes 4 large servings as pictured here.

When the rice is done, add the partially thawed bag of frozen squash to the rice, cover, and continue on low heat until the squash is tender.

Mix the sausage mixture to the rice mixture and fluff with a fork to mix.

Enjoy and be sure to let us know how you liked it!

Happy Eating,

Leigha sig



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Spices, Herbs, and Food Pairings for Salad Greens


Varieties can be identified at link below

      It will be easy to choose the right spices, herbs, and food pairings with this handy list of what goes with what. I keep a printed copy taped to the inside of my spice cupboard for easy reference.
  • Bitter Greens:  Chicory, dandelion, radicchio, escarole, and endive.  Season with garlic, olive oil, and bold vinegars.  Pair with citrus fruit, hard boiled eggs, aged hard cheeses, and sweet, salty, or smoky meats, fish, and cheeses.
  • Sweet Lettuces and Greens:  Pea shoots, sunflower shoots, red and green butterhead, red and green romaine, red and green looseleaf lettuce, oak leaf, and mache.  Season with fresh herbs, light oils, and sweet and light vinegars.  Pair with mild cheeses, shallots, and fruit.
  • Spicy Greens:  Mustard, cress, sorrel, turnip greens.  Season with bold oils, garlic, curry powder, minty herbs and bold spices such as cumin, rosemary, basil, and chile.  Pair with cooked onions and smoky meats, fish, and cheeses.
  • Sturdy Greens:  Arugula, spinach, beet greens chard, kale, baby bok choy.  Season with garlic, chile, herbs, and bold oils.  Pair with butter, cream sauces, cheese, citrus fruits, and smoky meats and fish.

Pairing information taken from an older edition of Cooking Pleasures Magazine.

Salad green varieties from above image can be found on the Epicurious website .

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