Apple Sage Sausage Skillet
with Farro & Spinach
View Full Nutrition Label
Get Recipes Delivered
- ½ cup farro
- 2 links Field Roast® Smoked Apple Sage Sausage
- 8 oz cremini mushrooms
- 1 shallot
- 2 garlic cloves
- 1 apple
- 2 tbsp balsamic vinegar
- 4 oz baby spinach
- 1 tbsp French mustard & herb blend
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Add farro to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to low, and cook until the grains are tender, 15 to 18 minutes. Drain any excess water.
Remove sausages from the plastic casing and thinly slice into rounds. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer the crispy sausage to a plate.
Slice the cremini mushrooms. Peel and mince the shallot(s). Mince the garlic. Dice the apple(s). Return skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add sliced cremini mushrooms and cook until softened, 3 to 4 minutes. Add minced shallot, minced garlic, diced apple, and a pinch of salt and pepper to the skillet. Cook, tossing occasionally, until the apple is caramelized in places, 4 to 6 minutes.
Add balsamic vinegar to the skillet and cook until it evaporates, about 30 seconds. Add cooked farro, baby spinach, and French mustard & herb blend, and toss well. Cook until spinach is wilted, 3 to 4 minutes.
Divide the apple & herbed sausage skillet between plates and top with the crispy sausage. Enjoy!