Best Farro Sausage Apple Skillet Recipes

Italian Farro with Sausage and Apples image

Provided by wp

Yield Makes about 6 cups; 4 to 6 side-dish servings

Number Of Ingredients 8

1 cup hulled whole-grain farro
3/4 cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed
Butter or olive oil (if needed)
2 1/2 cups fat-skimmed chicken broth
1 cup finely chopped parsley
1 Fuji apple (8 oz.)
2 tablespoons lemon juice
Salt and pepper

Steps:

Sort farro, discarding strawlike bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro.
In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes. Spoon out and discard all but 1 tablespoon fat or, if necessary, add butter to equal 1 tablespoon fat in pan. Add farro to sausage in pan and stir until grains are dried, about 2 minutes.
Add broth and bring to a boil, then reduce heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to bite and no longer tastes starchy, about 25 minutes. Stir in parsley, cover, remove from heat, and let stand 10 minutes.
Meanwhile, peel and core apple; cut into about 1/4-inch dice and mix with lemon juice. Stir into farro, season to taste with salt and pepper, and pour into a bowl.

Nutrition Facts : Calories 181, Carbohydrate 27, Cholesterol 7.1, Fat 3.9, Fiber 2.7, Protein 9.4, SaturatedFat 1.3, Sodium 150

Sausage, Apple, Potato & Onion Skillet image

Provided by StephanieZ

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package smoked sausage
2 tablespoons water
1 medium yellow onion, sliced
2 apples, cored and sliced
4 medium potatoes, peeled and sliced
4 tablespoons butter
1/4 cup apple cider vinegar
3 tablespoons sugar
2 tablespoons fresh parsley (or 1 T dry) (optional)

Steps:

Saute sausage with water covered, about 8 minutes. Discard grease. Set aside.
Saute potatos in about 2-3 T butter until tender. Set aside.
Saute apples and onions in remaining 1 T butter until tender.
Combine cider vinegar, sugar, and parsley.
Return the sausage and potatoes to the saute pan along with the apples and onions. Add the vinegar, sugar, and parsley to the skillet. Mix well.
Warm over medium heat until warmed through.
Serve.