In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with pear-escarole salad and honey mustard

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 730 Calories/Serving

20 Minutes

Caramelized onion rings are a dream topping for these seared sausages, but they can take an age to achieve the right color on the stove. Here, Chef Justine smartly speeds things up by tossing the onions with balsamic vinegar, then roasting them. The vinegar’s natural sugars, plus the heat of the oven, helps the onion rings caramelize in a fraction of the time.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 red onion
2 tablespoons balsamic vinegar
Two 4-ounce mild Italian pork sausages
1 head escarole
1 d’Anjou pear
¼ cup walnuts
Honey mustard vinaigrette base (whole-grain mustard - honey - sherry vinegar)

Nutrition per serving

Calories 730, Total Fat 55g (71% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 1280mg (56% DV), Total Carb. 43g (16% DV), Fiber 13g (46% DV), Protein 18g
Contains: Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Roast the onion rings

Heat the oven to 425°F.

Peel the red onion; cut it crosswise into ¼-inch-thick rounds, then separate the rounds into rings.

On a sheet pan, drizzle the onion rings with the balsamic vinegar and 1 tablespoon oil. Season with salt and pepper and toss to coat. Spread the onion rings in an even layer and roast in the oven, turning once, until tender and caramelized, 12 to 15 minutes. While the onion rings roast, prepare the sausages.

Cook the sausages

Pat the sausages dry with a paper towel. Prick them with a fork.

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning occasionally, until well browned and cooked through, 10 to 12 minutes. While the sausages cook, prepare the salad.

Make the salad

Trim the root end from the escarole; separate the leaves.
Cut the pear in half, remove the core, and cut the fruit into ¼-inch-thick slices.
Coarsely chop the walnuts.

In a bowl, whisk the mustard vinaigrette base with 2 tablespoons oil and season with salt and pepper. Add the escarole, pear, and walnuts and toss to coat. Season to taste with more salt and pepper, if needed.

Serve

Transfer the sausages to individual plates. Top with the onion rings and serve with the salad on the side.

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