SAUSAGE RECIPES: Beans and Rice with Andouille . . . Grilled Shrimp and Sausage Skewers . . . Grilled Sausage and Onion Pizza

Beans and Rice with Andouille

2 tablespoons canola oil

4 cloves garlic, chopped

1 onion, chopped

1¼ cups long-grain rice

1 15-ounce can chicken broth

1 teaspoon thyme

1 12-ounce package andouille or Polish sausage links, sliced

1 16-ounce can seasoned black or chili beans

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

3 tablespoons chopped cilantro or parsley

Heat oil in large heavy saucepan over medium-high heat; add garlic and onion. Cook, stirring, 2 minutes. Add rice; cook, stirring, until rice is lightly colored, 2 minutes. Pour chicken broth into large measuring cup; add enough water to measure 2½ cups. Pour into rice mixture; stir in thyme. Heat to a boil. Reduce heat to a simmer; simmer until rice is tender, about 15 minutes.

Meanwhile, heat a large skillet over medium heat; add sausage. (Add a little oil, if needed.) Cook until browned on one side, about 2 minutes. Add beans, salt, pepper and red pepper. Cook until hot, 2 minutes. Keep warm. Place rice in bowl; top with sausage and beans. Sprinkle with cilantro.

Yield: Serves 6.

Approximate nutritional analysis per serving: 386 calories, 16 grams fat (5 grams saturated), 32 milligrams cholesterol, 49 grams carbohydrates, 17 grams protein, 1,135 milligrams sodium, 5 grams fiber.

Grilled Shrimp and Sausage Skewers

¾ cup olive oil

4 to 5 large garlic cloves, grated

2 tablespoons chopped fresh thyme

5 teaspoons smoked paprika

4 teaspoons red wine vinegar

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried crushed red pepper

12 uncooked extra-large shrimp

12 1-inch-long pieces chicken andouille sausage or Polish sausage

12 cherry tomatoes

12 2-layer sections of red onion wedges

In a medium bowl, whisk together the olive oil, garlic, thyme, paprika, vinegar, salt and both peppers. Transfer half of the glaze to a small bowl and set aside.

Heat a grill or grill pan to medium-high heat. Alternately thread pieces of shrimp, sausage, tomato and onion onto the skewers. Brush skewers on both sides with glaze from one bowl. Grill 6 to 8 minutes until the shrimp are opaque, turning every couple of minutes and brushing occasionally with more glaze.

Arrange skewers on a platter and serve with the remaining bowl of glaze.

Yield: Serves 6.

Grilled Sausage and Onion Pizza

2 fresh, hot Italian sausages

1 tablespoon olive oil

1 Spanish onion, halved and thinly sliced

1 14-ounce baked pizza crust (such as Boboli)

1 cup diced fontina cheese

Build a charcoal fire and let the briquets ash over or heat a gas grill to medium. Grill sausages until cooked through, about 15 minutes. Cut into ¼-inch slices and set aside.

Heat oven to 450 degrees.

Heat olive oil in a large saute pan over medium heat. Add the onions and let them cook, undisturbed, for 3 to 5 minutes, then stir. They should begin to caramelize. Continue to cook, undisturbed for another 3 to 5 minutes, and stir again. Repeat until the onions are an even dark golden brown. Set aside on a plate to cool.

Place pizza crust on a large baking sheet. Build your pizza starting with the sausage, then the onions, finishing with the cheese. Bake until crust is crisp and cheese is bubbly, about 15 minutes. Cool in pan 5 minutes, then cut into wedges.

Yield: Serves 4.

Approximate nutritional analysis per serving: 503 calories, 22 grams fat (9 grams saturated), 51 milligrams cholesterol, 24.6 grams protein, 52 grams carbohydrates, 2 grams fiber, 1,032 milligrams sodium.