Ingredients Jump to Instructions ↓

  1. 1 1/2 pound bulk honey garlic pork sausage

  2. 1 cup dried cranberries

  3. 1 medium onion chopped

  4. 3 cups quinoa cooked in beef stock

  5. 1 cup raisins

  6. 2 tablespoon brown sugar

  7. 1/2 teaspoon salt

  8. 2 tablespoons ground cinnamon

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.

  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: serves 6 Notes: For the sausage, I use honey garlic sausages and squeeze the meat out of casings because bulk sausage isn't easy to find here.

  3. To prepare the quinoa in beef stock, follow the package directions and add two boullion cubes or equivalent liquid bovril to the water required for cooking.


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