| | Directions |
- Saute Italian sausage links until brown on both sides on medium-high heat. Turn the heat down to low and simmer for 20 minutes.
- Pour off any excess fat from sausages and remove sausages from pan. Set aside.
- Add hot water to pan and stir up the browned residue until blended with water. Raise heat to medium-high.
- Add tomato soup, onion, and liquid hot pepper (and black pepper if desired). Blend these ingredients thoroughly.
- Slice sausages into bite-sized pieces and return to sauce stirring for three minutes on higher heat.
- Put one cup of the rice on the bottom of casserole. Pour sausage and all but one-half cup of sauce. Place the remaining rice on top. Pour the last 1/2 cup on top of top layer of rice.
- Bake at 350 degrees for 30 to 40 minutes.
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| Ingredients | | - |  | 6 links mild Italian sausage |
| - | | 1 can condensed tomato soup |
| - | | 1/4 teaspoon liquid hot pepper |
| - | | 1/2 cup chopped yellow onion |
| - | | 1 1/2 teaspoons Worcestershire sauce |
| - | | 1/4 cup hot water |
| - | | 2 cups cooked white rice |
| - | | Optional: 1/8 tsp. of coarse-grind black pepper |
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