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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

Recipe



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