While still meat, it’s a lighter version of animal protein.  Load up on the rice and tomato/cucumber salad and there you have it ~ mostly meatless on a Monday!  I prepared this for my family the other night, the flavor the rice absorbs from the beer and sausage is OUTSTANDING!!!

 

 

 

 

 

 

 

Serves 4

Turkey Sausage with Rice

4 Turkey Sausages – Herbed if you can find them

1 Cup of Beer

1 Cup of Water

2 packets Savory Choice Vegetable Stock (or your favorite)

2 Cups Long Grain White Rice (Substitute Brown or even Quinoa)

In a large sauce pan, add beer, water and vegetable stock.  Let come to a high simmer and add the Turkey Sausage.  Let cook for about 7-10 minutes.  Remove the sausages and set aside. 

Add the rice, stir and reduce to low, cover tightly with lid and cook for twenty minutes or until rice is done.

Fire up the BBQ to medium and finish cooking the sausages, about 5 minutes per side.

Tomato Cucumber Salad

5 Plum Tomatos or Heirlooms if you got ‘em

½ Red Onion, Sliced Thin

1 English Cucumber, washed and sliced

1 Stalk Celery, thinly sliced

3 T. Rice Wine Vinegar

EVOO to taste

S&P to taste

Mix all ingredients in a bowl.  Add the vinegar and oil to your taste.  I like mine rather tart.  Start with 2 T. of the vinegar if you’re not sure.  Mix it all, taste it, S&P, adjust.  Remember, you can always add more, but you can’t take away what’s already in the bowl.

Slice the sausage on a diaganol and serve over the rice.  Serve the salad in a separate bowl.