Autumn Sausage Casserole (crockpot)

I've been wanting to try new recipes so I seen this one in a Taste of Home Magazine. . . I decided to try it - but instead in the crockpot. I liked it but DH did not, but in it's defense he hates sweet meat, LOL - and he said the cranberries and raisins just made it too sweet for him - mostly when I read a recipe I use it as a reference and don't do everything exactly so here is what I did

--1 pound sausage (I used pecan smoked beef sausage)
--1 apple, chopped (no need to peel)
--1 yellow onion, chopped
--1/2 cup chopped carrots (I should have chopped, but I had the baby carrots)
--3 cups already cooked long-grain rice (I used rice and couscous)
--1/4 cup raisins
--1/4 cup dried cranberries
--1 T dried parsley flakes
--1 T brown sugar
--1/2 tsp allspice
--1/2 tsp cinnamon
--1/4 tsp black pepper
--1/3 cup chicken broth

The Directions.

I used a 4 quart crockpot. If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.

Otherwise, dump all the ingredients into the crock, and stir well.

Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.

This will not stick together like a gloppy casserole; it has the consistency of fried rice.

I decided that this tasted like Fall ;- ). It's comforting and hearty. I would make this again but not for our dinner because of DH not liking it -- but it would be good for a potluck.

Here is the "real" recipe.