Instructions: Bring water to a boil in medium saucepan. Add rice and 1/2 teaspoon salt. Return water to a boil; reduce heat. Cover; simmer until rice is tender, about 40 minutes.

Meanwhile, heat oil in medium skillet. Add pecans; cook over medium-low heat, shaking pan constantly, just until nuts are browned and develop nutty aroma, about 5 minutes. Transfer to large bowl; set aside.

Heat grill to medium. Cook sausages, covered, turning sausages frequently, until cooked through, about 12 minutes. Transfer to cutting board. Slice warm sausages on angle; set aside.

Add rice, green onions, parsley, vinegar and walnut oil to pecans in bowl. Toss well to combine. Season to taste with salt and pepper. Mound rice salad on platter. Arrange sausages over rice.

This recipe yields 4 servings.

Comments:
This recipe is delicious with venison sausage or any kind of duck sausage.

Sausage Maker" by Bruce Aidells"

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