Dirty Rice with Pork Sausage

With all the buzz about swine flu, one might be hesitant to feed their family any pork products. But thanks to our local farmer's market, I know exactly where my meat is coming from. I know how the animals were treated, the conditions in which they lived and what they were allowed to eat because I can actually speak to the person that raised my food!

The pastured pork sausage I buy at our farmer's market is not only delicious, but provides an inexpensive way to incorporate quality pastured meats into our diet without breaking the bank. Because pork sausage crumbles easily when cooked, you can use less and stretch your meat further. One of our family's favorite sausage dishes is this adaptation of the Hillbilly Housewife's Dirty Rice with Fresh Ingredients.

1/2lb local, pastured bulk pork sausage (I use a mild, sage flavored ground sausage from the good folks at Pine Knot Farm)

1 organic green pepper, diced

1 cup diced organic yellow onion

3 cloves minced garlic

1/2 tsp crushed red pepper flakes

1 tsp paprika

2 tbsp organic soy sauce (I use Eden Organic shoyu sauce)

1-2 tbsp water

1 -1 1/2 cups organic brown rice, cooked

Cook and crumble sausage in skillet over medium heat until brown. Drain fat if needed. Add diced green pepper and onion and minced garlic to the sausage. Cook until peppers and onions are tender. Add cooked brown rice to the skillet along with red pepper flakes, paprika and soy sauce. Add 1-2 tbsp of water to the skillet to keep the rice from sticking to the skillet. Mix well and heat for a few more minutes.

We like to have this dish with steamed, organic corn on the side (which we usually mix in) and shredded, raw milk cheddar cheese on top!

Balancing Beauty and Bedlam - Tasty Tuesday