Sausage Strategy (with Pork) by bookseller

Is the sausage cooked? If it's not, how about cook the sausage and a bunch of onions in a pan (preferably not non-stick), in some fat. When they're done, take the sausage out (and slice it up), and deglaze the pan with a mixture of, ideally, broth of some kind and apple juice or apple cider, but plain broth would be fine too. (To deglaze, turn the heat to high under the pan, pour in the liquid -- it will sizzle -- bring it to the boil, and while it's boiling, scrape the heck out of all the brown goo stuck to the bottom of the pan, using a metal spoon. This will accomplish two things: It will dissolve the brown goo, which has tons of flavor, into the liquid, and it will also clean the pan.) Let the liquid boil and thicken, and consider stirring in a spoonful of mustard. You could add cream if you had some and wanted to, but not necessary. Meanwhile, heat up your pork and cook your rice. Put the pork and sliced sausage over the rice, and pour the sauce -- once it's reduced to the thickness you want (which won't take more than five minutes) over everything, making sure to get all the onions.