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Sausage, Broccolini & Cherry Tomato Skillet

over Organic Farro

Cooking time

35 minutes

Servings

2/4

Calories

940 /serving

Farro is an ancient grain indigenous to Italy, and it’s one of our favourite ‘superfoods’; low in fat and cholesterol and high in iron and fibre, it almost puts your regular bowl of rice to shame. Farro’s subtly nutty flavour and chewy texture complements rustic dishes like this combo of pork sausage, blistered cherry tomatoes and crunchy-tender broccolini. Drizzle some white wine vinaigrette on top for an acidic hit that counterbalances the savoury meat and bittersweet greens.

We will send you:

  • 300g Mild Italian pork sausages
  • 1 Bunch of parsley
  • 1 Shallot (or onion)
  • 140g Multicoloured cherry tomatoes
  • 1 Bunch of broccolini
  • 15ml White wine vinegar
  • 135g Organic farro
  • 6g Sausage skillet spice blend (parsley, sea salt flakes, black pepper)

  • Contains: Gluten, Milk, Sulphites, Wheat

    You will need:

    Large pot
    Large pan
    Olive oil
    Oil
    2 or 4 tbsp Butter
    Strainer
    Salt & pepper
    Total Fat
    60 g
    Saturated Fat
    19 g
    Sodium
    1480 mg
    Total Carbs
    72 g
    Sugars
    10 g
    Protein
    34 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the farro
    Bring a large pot of salted water to a boil. Once boiling, add the farro. Cook, 25 to 30 minutes or until tender. Drain thoroughly, return to the pot and toss with a drizzle of olive oil to prevent sticking; season with ½ the spice blend and S&P to taste.
    a picture
    Cook the sausages
    While the farro cooks, in a large pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board, leaving any fond (or browned bits) in the pan. Set aside in a warm spot.
    a picture
    Mise en place
    While the sausages cook, remove the stem ends of the broccolini. In a bowl, toss the broccolini with a drizzle of olive oil and season with S&P. Halve the cherry tomatoes. Peel, halve thinly slice the shallot. Roughly chop the parsley leaves and stems.
    a picture
    Cook the vegetables
    In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the shallots and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the cherry tomatoes and cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes, until the tomatoes begin to soften and burst; season with the remaining spice blend and S&P. Add the broccolini and 1 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 minutes, until crisp tender. Stir in 2 tbsp butter (double for 4 portions) and season with S&P to taste.
    a picture
    Finish & serve
    In a bowl, combine the vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. Thinly slice the sausages into rounds on an angle and add to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, until the sausages are warmed through. Divide the finished farro between your plates and top with the cooked sausages and vegetables. Garnish with the parsley and as much of the vinaigrette as you’d like. Bon appétit!

    *Health Canada recommends cooking pork to a minimum internal temperature of 71°C.