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1 lb. sweet Italian sausages,
sliced 1/2-inch thick
1 medium-size onion, chopped
(1/2 c.)
1 small sweet green pepper,
halved, seeded and chopped
(for extra color, use 1/2
green and 1/2 red pepper;
1/2 c.)
2 tsp. salt
1/8 tsp. pepper
1 1/2 c. long-grain rice,
cooked by label directions
2 (10 oz.) pkg. frozen
black-eyed peas, cooked by
label directions and
drained well
3 Tbsp. melted bacon
drippings, vegetable or
olive oil (about)

Bake sausage one layer deep, cut sides up, in a shallow
roasting pan, uncovered, in a moderate 325 degrees oven for 1 hour
until nicely browned and cooked through. Reserve drained
sausage drippings into a large skillet and stir-fry onion and
pepper 5 minutes, until tender. Transfer into a large bowl;
add sausage, rice, peas, salt, pepper and bacon drippings;
toss well. If mixture seems dry, add a little extra bacon
drippings or oil.

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