1/2 to 1 lb. hot pork sausage
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. sage
Salt and pepper to taste
2 c. rice

Cook until tender, but not brown sausage, onion, and celery. Minx in 2 cups cooked rice (wild, Spanish, or mixture). May be used. Serve piping hot. May be prepared ahead of time and reheated just before serving time. Also delicious as a leftover.