Smoked Sausage Supper

This is one of my favorite weeknight dinners to make when Mark won’t be home. My heart has a soft spot for smoked sausage. I love this meal because it’s super easy and it takes exactly the same amount of time to make as my rice cooker takes to cook rice.  Can you say fate?

The recipe calls for V8 juice. If you’re not a V8 drinker you can pick up a single-serve bottle in most convenience stores.

Smoked Sausage Supper
(from the Fall 2007 issue of Cooking for 2)

1/2 pound smoked sausage, coin sliced
1/3 c. chopped green pepper
1/4 c. chopped onion
1 small clove of garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
1 T. olive oil
3/4 c. V8 juice

In a large skillet, saute the sausage, green pepper, onion, garlic, oregano and basil in oil until vegetables are crisp-tender.

Add V8 juice. Bring to a boil.  Reduce heat and simmer, uncovered, for 7-8 minutes or until thickened. Serve with rice.

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