Sausage and Rice Pilaf Dog Recipe

Preparation:
Heat the oil in a heavy skillet over medium heat. Add sausage and brown it, breaking up meat with wooden spoon or fork. Remove the cooked meat with a slotted spoon; reserve. Add rice and onion to skillet and cook, stirring, until onion is translucent and rice is opaque. Stir in peas, carrot, corn, cooked sausage, broth, and tomato paste. Season lightly with salt, cover skillet, and cook over moderately low heat until rice is tender, about 30 minutes, adding more broth if mixture dries out. You can make 6 quarts of pilaf with this recipe.

Ingredients:

• 4 tablespoons vegetable oil
• 2 pounds breakfast sausages, casings removed
• 4 cups uncooked rice
• 1 cup chopped onion
• 2 cups shelled fresh or frozen peas
• 2 cups thickly sliced carrots
• 2 cups fresh or frozen com kernels
• 1 quart Basic Dog Broth
• 4 tablespoons tomato paste
• Salt

Note:
The keeshond got its name from Cornelius de Gyselaar, a member of the Dutch liberal Patriot Party who in the eighteenth century led a doomed revolt against the Prince of Orange, governor of the Netherlands. "Kees" is the Dutch nickname for Cornelius, and "hond" means dog, not hound. The dog that looks like a spitz that was Cornelius' constant companion was therefore called "keeshond," or Cornelius' dog, and carne to be a symbol of his cause. Until that time, the breed had been so well regarded that it appeared on the city seal of Amsterdam, but for a century thereafter the dog was tainted with the failure of the Patriot's rebellion and only later regained its rightful reputation.