Smoked sausage skillet meals are so delicious and can be made with many different ingredients to make them savory, sweet or spicy. I had some pineapple chunks in the freezer that would pair well together for a tasty teriyaki skillet dish. Adding rice pilaf on the side complimented the sweet and spicy sausage. With so much free time these days it made sense to assemble all the ingredients and start the prep work early. Once that task was done it took no time at all to put it together. I added some chopped onion and roasted red pepper to the mix but you can use other things that you have on hand including broccoli, carrots or any sweet or bell peppers. For such a simple meal it won’t be soon forgotten.
I’m going to start with the rice pilaf which takes about 20 minutes to cook. The ingredients included are rice, broken spaghetti, butter, chicken broth, spices, and parsley. In the 18 – 20 minutes that it takes to cook the rice pilaf, you’ll have time to cook the smoked sausage skillet dish.
In a heavy bottomed 3 quart sauce pan add a drizzle of olive oil over medium heat. Place the broken spaghetti in the pan and stir as it begins to turn brown. Toss the pasta in the pan about 4 minutes or until it has browned on all sides. Remove from pan and set aside.
Pour the broth, butter, and spices to the pan and bring to a boil over high heat. When the mixture begins to boil, add the broken spaghetti and rice back to the pan. Place a lid on top, reduce the heat to low and let cook for 18 to 20 minutes.
1 (14 oz) package Smoked Sausage, sliced into bite size pieces
1/2 medium Onion, cut medium dice
1/3 cup Roasted Red Pepper (if using peppers from a jar, be sure to drain them)
1-1 1/2 cups Pineapple, cut into chunks or an 8 ounce can pineapple chunks, drained
1/4 cup Soy Sauce
2 tablespoons Brown Sugar
1 clove Garlic, grated on a microplane grater
1 tablespoon Ginger, grated on a microplane grater
1 teaspoon Chili Paste (I used Sambal Oelek Chili Paste)
Rice Pilaf **
1 cup Jasmine Rice
1/3 cup Broken Spaghetti
2 1/2 cups Chicken Broth
1/3 cup Unsalted Butter
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1/8 teaspoon Paprika
1/8 teaspoon Onion Powder
1 1/2 teaspoon Dried Parsley
To prepare Rice Pilaf: Drizzle olive oil in a medium sauce pan over medium heat. Add the broken spaghetti to the pan and stir until brown, about 4 minutes. Remove from sauce pan and set aside. Using the same pan add another drizzle of olive oil and add the rice. Stir the rice as it begins to turn white approximately 5 minutes. Remove and set aside. Return the sauce pan to the stove and turn up the heat to medium high. Add the chicken broth and butter to the pan along with the salt, garlic powder, black pepper, paprika and onion powder. Bring broth to a boil, add the broken spaghetti and rice. Cover with a lid and turn down the heat to low and simmer for 18-20 minutes. When all the broth is absorbed, add parsley and stir the rice.
To make the Teriyaki Smoked Sausage: Combine the teriyaki ingredients of soy sauce, brown sugar, garlic, ginger and chili paste together; set aside. Heat a 10 – 12 inch skillet with a drizzle of olive oil over medium heat. Add the diced onion and saute until it becomes soft and translucent. Add the sliced sausage to the pan and saute for a few minutes. Add roasted red pepper and pineapple to the pan. Stir everything together and continue cooking until most of the liquid from the pineapple and roasted pepper evaporate. Stir in the teriyaki sauce, lower the heat and allow the sauce to thicken slightly. Serve with rice pilaf.
Makes 4 servings.
**Additional spices can be used in Rice Pilaf e.g. Parmesan or Romano cheese, basil, oregano, rosemary, thyme or marjoram . You can also add sliced almonds, pine nuts, or pistachios.