I made this recipe about a month ago, but it has been languishing in my “to post” file. I’m not sure why I let it hang out so long, since Andrew and I both really enjoyed it, and it’s such a seasonal recipe.
The flavors and colors of this “autumn inspired” dish meld beautifully for a comforting one pot meal. I got the recipe from A Year of Slow Cooking – Stephanie had taken a recipe she found in A Taste of Home and adapted it for her crockpot. Well I “unadapted” it back to a stove top recipe. It’s much simpler that way, and honestly, there’s no reason to slow cook it.
I did still keep the recipe pulled up on my laptop while I cooked (and drank!)
Autumn Sausage Casserole
adapted from A Year of Slow Cooking
1 lb. spicy Italian sausage
1 large (or 2 small) apples, peeled and chopped
1 medium yellow onion, chopped
1/2 c. chopped carrots
1/2 c. raisins
3 c. cooked rice (I used brown basmati)
1 tbsp. dried parsley flakes
1 tbsp. brown sugar
1/2 tsp. cinnamon
1/3 c. chicken broth
Brown sausage in a large skillet until cooked through. Drain in a colander – leave a little bit of the fat in the pan, let sausage rest in colander for now.
Add apples, onions, raisins, and carrots to saucepan. Once carrots soften and onions are translucent, add the brown sugar, parsley, and cinnamon. Next, mix in the rice, sausage, and chicken broth, stirring to combine all ingredients. Serve in bowls.
As the Crockpot Lady advises, this is more of a fried rice than a casserole. Since there isn’t really a binder, the dish has the consistency of a stir fry. I loved the substitution I made of spicy sausage – it makes for a great contrast to the sweetness of the apples, carrots, and onions. This is a fun, easy weeknight dinner that celebrates the colors and flavors of fall.