Apple Rice with Sausage

Brown the bulk pork sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Once cooked through and no longer pink, remove the sausage with a slotted spoon and set aside.

In the same skillet with the sausage drippings, add the chopped onion and diced celery, cooking over medium heat until softened, about 4-5 minutes, stirring occasionally.

Stir in the uncooked rice, coating it well with the fat in the skillet and stirring constantly for 2-3 minutes until the rice is lightly toasted.

Add the apple juice and salt, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil.

Return the cooked sausage to the skillet and stir to combine. Reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let stand covered for 5 minutes to allow residual moisture to distribute evenly through the rice.

Fluff the rice with a fork and gently fold in the drained pitted tart cherries, mixing until evenly distributed. Taste and adjust seasoning as needed before serving.