Italian sausages with stone fruit mostarda and sautéed greens

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

Italian sausages with stone fruit mostarda and sautéed greens

Italian sausages with stone fruit mostarda and sautéed greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories

2 Servings, 520 Calories/Serving

25–40 Minutes

We love a good food pairing, especially when it’s Italian mostarda and pork. Fresh nectarines and whole grain mustard simmer together to create a sweet-tangy relish for juicy pork sausages. 

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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 organic yellow onion
  • 2 organic nectarines or other stone fruit
  • 1 teaspoon Urfa chile flakes (optional)
  • Sunbasket mostarda base (maple syrup - apple cider vinegar - whole grain mustard)
  • Sausage options:
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 ounces organic baby kale or other leafy greens
Grill It

Prepare a medium-hot fire in a grill. In a medium sauce pot on the stovetop, add the sausages and enough beer, water, or a mixture to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until the sausages are firm but not yet cooked through, 5 to 7 minutes. Drain and pat dry. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 5 minutes. 

Nutrition per serving

Calories 520, Total Fat 34g (44% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 850mg (37% DV), Total Carb. 38g (14% DV), Fiber 7g (25% DV), Total Sugars 25g (Incl. 9g Added Sugars, 18% DV), Protein 21g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

1

Make the mostarda

  • Peel and finely chop enough onion to measure ⅓ cup [⅔ cup].
  • Peel the nectarines if desired. Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces.

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons ghee, butter, or oil (from your pantry) until hot but not smoking. Stir in the onion, season with salt and as many Urfa chile flakes as you like, and cook until the onion starts to soften, 1 to 2 minutes. Stir in the nectarines and cook until they begin to release their juices, 1 to 2 minutes. 

Add the mostarda base and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the mixture thickens and the nectarines begin to fall apart, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper.

While the mostarda is cooking, prepare the sausages.

2

Prep and cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.

While the sausages are resting, prepare the kale.

3

Prep and cook the kale

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the sausages, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Working in batches if needed, add the kale and cook, stirring occasionally, until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the kale to individual plates and top with the sausages. Spoon the mostarda over both and serve.

Kids Can!
  • Measure the onion.
  • Measure the water for the mostarda.
  • Press the garlic (if you have a press).
  • Time the cooking.