From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
Yield: 4 servings.
Yogurt Sauce:
¼ cup Greek yogurt
1 tablespoon fresh mint, minced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
Tahini Sauce:
¼ cup tahini paste
2 cloves garlic
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
¼ cup water, plus more as needed
Rice Bowl:
2 tablespoons extra-virgin olive oil, divided
1 pound Neese’s Country Sausage
¼ yellow onion, thinly sliced
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced
2 medium cucumbers, diced into half-moons
½ cup cooked chickpeas
1 tablespoon red wine vinegar
Kosher salt to taste
2 cups medium or long grain white rice, cooked
For the yogurt sauce, stir together the yogurt, mint, olive oil, lemon, and salt until smooth. Refrigerate until ready to use.
Place the tahini paste in a bowl. Use a micro-plane grater or garlic press to crush the garlic cloves, make a paste, and add it to the bowl. Then add the lemon juice, salt, and water and whisk until smooth. Add more water, one tablespoon at a time, until the sauce is as smooth as desired. Refrigerate until ready to use.
In a medium-sized sauté pan or skillet, warm 1 tablespoon of olive oil over medium heat. Add the sausage. Break up the sausage as it cooks, and season with salt. Once cooked through, turn off the heat and transfer to a bowl. Add the onions, cilantro, and parsley, and then stir to combine.
In a separate bowl, combine the cucumber, chickpeas, remaining olive oil, vinegar, and salt.
To build a rice bowl, place about ½ cup of cooked rice in the bottom. Arrange the sausage mixture on one side and the cucumber salad on the other. Drizzle with yogurt and tahini sauce and serve.
From fossil pits to a helicopter simulator, the littlest Carolinians will discover wonder at these one-of-a-kind museum exhibits across the state.
Don’t just drink your Cheerwine — eat it, too! From cakes to pies to cocktails, you can incorporate this crimson Tar Heel treasure into your next kitchen creation.
Local NC Cooperative Extension experts preserve cherished recipes and introduce kids to the thrill of summer camp — and that’s just a taste of what they provide to their communities.
One of our state’s most common fishes has a rare talent. In the fresh, clear waterways of the mountains and Piedmont, bluehead chubs build nests for their young, stone by tiny stone.
