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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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In a skillet, cook the sausage, celery, onion and green pepper over medium heat and drain. In a saucepan, bring water to a boil and add dry soup mix. Reduce heat and simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter and sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.