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    Sausage Pie

    Source of Recipe

    Lori Bakes

    Recipe Introduction

    Source: �Sally Holbrook, Pasadena, California adapted by Lori Bakes

    List of Ingredients

    16 fresh GFCF pork sausage links (about 1 pound)
    1/2 medium green pepper, chopped
    1/2 medium sweet red pepper, chopped
    1 tablespoon canola oil
    3 cups cooked long grain rice
    4 to 5 medium tomatoes, peeled and chopped
    1 package (10 ounces) frozen corn, thawed
    1 cup (4 ounces) shredded GFCF cheddar cheese
    2 tablespoons minced fresh parsley
    1 tablespoon GFCF Worcestershire sauce
    1 teaspoon salt
    1 teaspoon dried basil
    1 cup soft GFCF bread crumbs
    2 tablespoons GFCF margarine, melted


    Place sausages on a rack in a baking pan.

    Bake at 350� for 15 minutes or until lightly browned and no longer pink.

    Cut into 1-inch pieces; set aside.

    In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender.

    Transfer to a 3-qt. baking dish.

    Add the sausages and the next eight ingredients.

    Combine bread crumbs and margarine; sprinkle over top.

    Bake, uncovered, at 350� for 30-40 minutes or until heated through.

    Yield: 6-8 servings.

    Author's Note: You can substitute ground sausage instead of link, brown rice instead of white or add more vegetables to adjust nutritional facts as desired




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