Roy's Spicy Sausage and Rice

I live in a sleepy  bedroom community with a population of 2800. Though bustling downtown Savannah is only a 15-minute drive away, Bloomingdale is a small town where things haven't changed a whole lot in the last several decades.  

Within this tiny city's boundaries there are a few beauty shops, one gas station, one BBQ restaurant, a post office, and we just got our second traffic light three years ago.   And just a block away from our little town hall, there lies a little treasure of a place for me.  Meet my local butcher, Roy White, and his mama, Darlene, and daddy, Roy Sr.   

Roy grew up watching his daddy cut meat, and learned the trade along with his brother, who is also a butcher in another town.  Roy's love for life is contagious, and his knowledge of his trade so vast.  He can tell you where the meats come from to his shop, and how he takes it and makes different cuts.  And he loves to make sausages.  

The recipe Roy uses has been passed down from his grand-daddy: not cluttered with various exotic ingredients and fillers, but good ol' country style where sausage tastes like it ought to, simple and delicious.    Roy makes mild, hot, smoked, Italian, garlic, polish, bratwurst and chicken sausages. 

 As I spent a few hours with Roy last week, I learned so much from him.  Not just about making sausages, but about living a thankful life, working hard, and loving God and people.  I think that's the best recipe of all for a simple and delicious life.  Thanks, Roy!

Roy was featured in Miss Sophie's weekly column in Savannah Now along with my photos.  Click here to view.  

The Butcher's Block is located at 102 U.S. 80, Bloomingdale, GA 31302  Phone: (912) 748-6060

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ROY’S SPICY SAUSAGE AND RICE

Serves 4

1 tablespoon olive oil

1 small red bell pepper, chopped

½ small onion, chopped

1 pound Roy’s Spicy Smoked Sausage, sliced

2 cups chicken broth (homemade preferred or canned low-sodium)

½ teaspoon seafood seasoning (Old Bay, Zataran’s or your favorite seasoning)

1 ½ cups long grain rice, uncooked, rinsed and drained

1. Heat oil in large, non-stick skillet on medium-high heat. Add peppers and onions; cook about 2 minutes until slightly wilted. Add rinsed rice and stir to mix.

2. Add sausage, seafood seasoning, and chicken broth. Stir and cover.  Bring to boil. Reduce heat to simmer and cook until all broth is absorbed, about 15 minutes. Fluff rice with fork and serve.  Add salt to your taste if needed.