Boston Baked Sausage and Rice

Slice the smoked country-style link sausage into 1/4-inch thick rounds.

Heat a large skillet over medium-high heat and add the sausage slices in a single layer, cooking until browned on both sides, about 5-7 minutes total.

Remove the sausage from the skillet and set aside, leaving approximately 2 tablespoons of drippings in the pan.

Add the chopped onion to the same skillet and sauté over medium heat until softened and translucent, about 3-4 minutes.

Stir in the catsup, maple syrup, prepared mustard, liquid smoke, salt, and ground black pepper until well combined.

Return the cooked sausage to the skillet and stir to coat evenly with the sauce.

Add the cooked rice to the skillet and fold it gently into the sausage and sauce mixture until evenly distributed.

Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the rice is heated through and flavors meld.

Taste and adjust seasoning if needed, then transfer to a serving dish and serve warm.