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Sausage stuffer for charcuterie, forcemeat preparations
True wild rice — nutty, earthy, stuffings, pilafs, soups
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
The original fermentation manifesto — accessible, inspirational
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Sausage stuffer for charcuterie, forcemeat preparations
True wild rice — nutty, earthy, stuffings, pilafs, soups
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
The original fermentation manifesto — accessible, inspirational
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Heat a 5-quart Dutch oven over medium-high heat until hot. Add the sausage and cook 6 to 8 minutes or until the sausage is browned, breaking the sausage up with the side of a spoon as you do so. Add the celery and onion to the sausage in Dutch oven and cook 8 to 10 minutes or until the vegetables are soft, stirring frequently. Stir in the rice mix, the the seasoning packets and the water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until most of liquid is absorbed and rice is tender. Fluff rice with fork; stir in parsley. You're done!