OREGON TRAIL RISOTTO-OREGON HAZELNUT-SAUSAGE MIX
5 German sausages (1 1/2 lbs.)
OR
5 Italian sausages (1 1/2 lbs.)
1 1/2 cups red onion, coarsely chopped
2 tablespoons butter
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
2 bananas, sliced
3/4 cup halved Oregon hazelnuts
1/2 cup currants
OR
1/2 cup raisins
4 cups cooked rice
Salt and pepper, to taste
GARNISH
2 hard-cooked eggs (2 - 3 eggs), sieved
Finely chopped parsley, basil and chives
Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and sauté until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.