White Pattern

Caribbean Sausage Platter

With curry rice and tomato-banana salsa, you’ll get the full spicy Caribbean experience while still enjoying the smoked sausage you love.

Smoked Sausage
  • 25min
  • 20min
  • 20
  • 6
  • 1 package Smoked Sausage
  • 3 cups water
  • 1½ cup uncooked long grain white rice
  • 1 tablespoon butter or margarine
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 2 tomatoes, seeded, chopped
  • 1 ripe banana, cut into ½“ pieces
  • 1 jalapeño pepper, seeded, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 can (15 ounces) black beans, undrained
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  1. Cut sausage on an angle in ½” slices; set aside. Combine all rice ingredients in medium saucepan; bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes. Remove from heat and let stand, covered 5 minutes. Fluff with a fork before serving.
  2. Combine salsa ingredients in medium bowl. Let stand at room temperature for 15 minutes. Pour off excess liquid before serving.
  3. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook, stirring frequently, about 3-4 minutes or until lightly browned. Remove sausage from pan and keep warm.
  4. Drain beans, reserving liquid. Whisk cornstarch and bean liquid until smooth; set aside. Add olive oil to sausage drippings in skillet; heat over medium heat. Add garlic; cook and stir 1 minute. Add beans; cook and stir 3 minutes. Add bean liquid and salt; cook stirring constantly until mixture comes to a boil. Cook and stir 1 minute.
  5. Place cooked rice on large platter; top with beans. Arrange sausage over beans and top with salsa.