Apple Sage Sausage Skillet
with Farro & SpinachGET RECIPES DELIVERED
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- ½ cup farro
- 2 Field Roast® apple sage vegan sausage
- 6 oz cremini mushrooms
- 1 shallot
- 2 garlic cloves
- 1 apple
- 2 tbsp balsamic vinegar
- 1 tbsp French mustard and herb blend
- 4 oz baby spinach
- 3 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan
- Large nonstick skillet or cast iron pan
Cook the farro
Add the farro to a small saucepan and cover with cold water (the water should be at least 1 inch above the farro). Bring to a boil, reduce heat to low, and cook until the grains are tender, about 15 to 18 minutes. Drain any excess water.
Crisp the sausage
Remove the sausage from the plastic wrapper and thinly slice into rounds. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the sliced sausage and cook, stirring occasionally, until browned and crispy, about 5 to 6 minutes. Transfer the crispy sausage to a plate.
Start the skillet
With a damp paper towel, wipe any dirt off the mushrooms and slice. Peel and mince the shallot and garlic. Dice the apple. Return the skillet to medium-high heat with 2 tbsp olive oil. Add the sliced mushrooms and cook until softened, about 3 to 4 minutes. Add the minced shallot, garlic, diced apple, and a pinch of salt and pepper to the skillet and cook, tossing occasionally, until the apple is caramelized in places, about 4 to 6 minutes.
Finish the skillet
Add the balsamic vinegar to the skillet and cook until the liquid evaporates, about 30 seconds. Add the cooked farro, baby spinach, and French mustard & herb blend and toss well. Cook until the spinach is wilted, about 3 to 4 minutes.
Top the skillet with the crispy sausage. Divide the apple sage sausage skillet between plates and enjoy!