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    Farro with Spicy Sausage and Apple Cider

    clock-icon35 minutes
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    Author
    Pixicook editorial team

    A hearty dish featuring pearled farro, spicy sausage, and a sweet apple cider reduction, garnished with fresh herbs and Parmesan cheese.

    Ingredients for Farro with Spicy Sausage and Apple Cider

    units in
    USchevron
    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Extra Virgin Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Spicy Italian Sausage, casings removed

    0 oz

    Substitute chevron-down

    Red Onion, halved and thinly sliced

    each

    Substitute chevron-down

    Apple Cider

    cups

    Substitute chevron-down

    Fresh Rosemary Sprigs

    each

    Substitute chevron-down

    Kosher Salt, more to taste

    teaspoons

    Substitute chevron-down

    Pearled Farro

    cups

    Substitute chevron-down

    Flat Leaf Parsley, chopped, more for garnish

    cups

    Substitute chevron-down

    Mint, torn, more for garnish

    cups

    Substitute chevron-down

    Parmesan Cheese, grated, more for garnish

    cups

    Substitute chevron-down

    Apple Cider Vinegar, or to taste

    teaspoons

    Substitute chevron-down

    Arugula Leaves

    cups

    Substitute chevron-down

    Flaky Sea Salt, for serving

    to taste

    Substitute chevron-down

    How to Make Farro with Spicy Sausage and Apple Cider

    1. Cook Sausage and Onion

    Heat 2 tablespoons of olive oil in a 10-inch sauté pan or large skillet over medium heat. Add the spicy Italian sausage and three-quarters of the sliced red onion. Sauté them together for about 7 to 10 minutes, stirring occasionally, until the onions become tender and the sausage develops browned spots.

    2. Simmer with Apple Cider and Farro

    Pour in the apple cider, add the rosemary sprigs, and sprinkle in a teaspoon of kosher salt. Stir in 2 cups of water and the farro. Bring everything to a gentle simmer and cook for about 25 to 35 minutes, until the liquid has mostly evaporated and the farro is tender to the bite.

    3. Finish with Herbs, Cheese, and Vinegar

    Remove the rosemary sprigs and stir in the remaining sliced onion, chopped parsley, torn mint, and grated Parmesan cheese. Drizzle in 4 tablespoons of olive oil and add the apple cider vinegar. Mix everything gently until well combined.

    4. Serve with Garnishes

    Place the farro mixture onto a large serving dish. Scatter the arugula leaves on top, along with extra parsley, mint, and Parmesan for garnish. Finish with a sprinkle of flaky sea salt and a light drizzle of olive oil.

    Pitfalls and tips

    Choose the Right Farro

    Opt for pearled or semi-pearled farro, as it cooks faster and is perfect for absorbing flavors. Whole farro will require longer cooking times and potential soaking.

    Cook Farro with Broth and Cider

    Use chicken or vegetable broth mixed with apple cider instead of water to cook the farro, infusing it with robust flavors.

    Browning the Sausage

    Caramelize the spicy sausage thoroughly on medium-high heat without moving it too much to develop a deep brown color and enhance flavor.

    Deglazing with Apple Cider

    Use good-quality apple cider to deglaze the pan, scraping up browned bits from the sausage for added flavor.

    Finishing Touches

    Stir in fresh herbs like parsley or arugula and a handful of freshly grated Parmesan cheese just before serving.


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