WHAT TO EAT TONIGHT

Mustardy farro with sausage and kale

Switch up your grains for this warming flavour-packed mid-week meal

Posted

Added on

Switch up your grains for this warming flavour-packed mid-week meal

Posted

  • Serves 4
  • Preparation time 10 minutes 
  • Cooking time 30 minutes
  • 260g quick-cook farro
  • 180g crème fraîche
  • 2 tsp Dijon mustard
  • 2 tsp wholegrain mustard
  • 3 tbsp red wine vinegar
  • 4 eggs
  • 2 tbsp olive oil
  • 8 pork sausages
  • 1 red onion, sliced
  • 2 cloves of garlic, finely chopped
  • 3 sprigs of rosemary
  • 200g kale, tough stalks removed
  • Salt and pepper

In the colder months – all 11 of them, in this country – nothing’s as cosy as a good sausage–carb combo, and farro’s nuttiness and chew give this bowl extra wintry weight. It’s inspired by breakfast sandwiches a bit like the one on page 40, but with mustard greens. I like to think of this bowl as an elegant version of breakfast for dinner (but in truth, there’s nothing elegant about de-sheathing a sausage), with added cream as a reward for actually making it through the day. I can’t believe I’m saying this, but... you did it!

  1. Cook the farro according to your packet instructions, drain it and put it to one side.
  2. In a small bowl, combine the crème fraîche, mustards, vinegar and some salt and pepper. Stir until smooth and then set to one side.
  3. Get your soft-boiled eggs underway: bring a pan of water to the boil and cook for your preferred time on a rolling boil (five to seven minutes depending how soft you want it). When they’re done, rinse them with cold water and leave them alone – you’ll peel and halve them when you’re just about ready to serve.
  4. Put olive oil in a large frying pan on a medium heat. Remove the sausagemeat from its casings and drop it into the pan in chunks. Add the red onion to the pan, too. Cook on a medium to high heat for 10 minutes, until the sausage is nicely browned and the onions are soft. Keep stirring and prodding until everything’s evenly cooked.
  5. Add the garlic and sprigs of rosemary to the frying pan and cook for three more minutes. Add the kale and cook until wilted – about two minutes. Add the cooked farro to the frying pan, along with the crème fraîche mixture. Toss to combine and coat everything with mustardy cream, and season to taste. Spoon into bowls and top with peeled, halved eggs.

Recipe extracted from Carbs

Recipe extracted from Carbs

by Laura Goodman

Published by Quadrille

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Tagged in:
Grains
Sausages
KALE

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