Yields about 12 servings

Ingredients:

½ pound Gottenburg Sausage (Luxemburg works too)

2 ½ cups dry wild rice

2 cups diced carrots

2 cups diced onions

2 cups diced celery

4 cloves garlic, minced

2 Tablespoons oil

½ cup flour

3 cups vegetable or beef broth

1 teaspoon salt

1 teaspoon pepper

Instructions:

Cook wild rice according to package directions using a large pot. This will serve as your “mixing bowl” shortly.

Cut sausage into bite-sized pieces

Sauté carrots, onions, celery, and garlic in oil until tender, blend in salt and pepper

Add sausage and veggies to the wild rice and stir.

You are going to make a “gravy” to cream up the mixture above.

In a shaker or jar, combine 2 cups of broth and flour. Shake until well blended

Pour 1 cup of broth in the pan you used to sauté veggies and bring to a boil.

Stir flour/broth mixture into bubbling broth stirring constantly to avoid lumps and make “gravy.”

Pour gravy over rice and veggie mixture, stir and transfer to a prepared 9x13 casserole pan. Bake at 350 until heated through.

Product links:

Gottenburg Sausage  (nutrition info located in photo section)

Luxemburg Sausage  (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.