Apple & Herbed Sausage Skillet
with Farro & Spinach
- ½ cup farro
- 2 links Field Roast® smoked apple sage 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
- Large nonstick skillet or cast iron pan
- Small saucepan
Add the farro to a small saucepan and cover with at least 1 inch cold water. Bring to a boil, reduce heat to low, and cook until the grains are tender, about 15 to 18 minutes. Drain any excess water.
Remove the sausage from the plastic wrapper and thinly slice into rounds. Place a large nonstick skillet over medium-high heat with 1 tbsp (2 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.
Wipe the mushrooms with a damp towel to clean, and slice. Peel and mince the shallot. Mince the garlic. Dice the apple. Return the skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add the sliced mushrooms and cook until softened, about 3 to 4 minutes. Add the minced shallot, minced 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.
Add the balsamic vinegar to the skillet and cook until it evaporates, about 30 seconds. Add the cooked farro, 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 & herbed sausage skillet between plates. Enjoy!