Grilled sausages with nectarine mostarda

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

Grilled sausages with nectarine mostarda

Grilled sausages with nectarine mostarda

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

2 Servings, 520 Calories/Serving

20 Minutes

Mostarda, an Italian relative of chutney made with fruit candied in a mustard-infused syrup, may sound unusual, but trust us on this one, you’re in for a treat. The spicy-sweet combination makes surprisingly versatile condiment. Serve it alongside a cheese course, spread it on a sandwich, and of course, it’s delicious with grilled meats like these 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 shallot
  • 1 pound nectarines
  • 1 tablespoon unsalted butter
  • Mostarda mix (brown sugar-champagne vinegar-mustard seeds-whole-grain mustard-salt)
  • ½ teaspoon Urfa biber chile (optional)
  • 2 garlic cloves
  • 6 ounces mustard greens
  • 2 mild Italian pork sausages

Nutrition per serving


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

Wash produce before use


Make the mostarda

Peel and thinly slice the shallot. Cut the nectarines into ½-inch pieces. In a 2-quart sauce pot, melt the butter over medium heat. Add half the shallots, season with salt, and cook until beginning to soften, about 2 minutes. Add the nectarines and cook until they begin to release some of their juice, about 2 minutes. Stir in the mostarda mix, ½ cup water and the Urfa Biber chile, if using. Bring to a boil, reduce to a simmer, and cook, stirring, until the mixture thickens and the nectarines begin to fall apart, about 20 minutes.
  • While the mostarda cooks,
  • Prepare the sausages.


Cook the sausages

In a 12-inch frying pan or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages to the hot pan and cook until well browned, about 6 minutes on each side. Transfer to a plate to rest.
  • While the sausage cooks,
  • Mince the garlic.
  • Wash and coarsely chop the mustard greens.


Cook the mustard greens

In the same pan used to cook the sausages, add 1 teaspoon oil. Add the garlic and the remaining shallots and cook until beginning to soften, about 2 minutes. Add the mustard greens, season with salt and pepper and cook until just wilted, about 3 minutes.


Put one sausage on each serving plate along with some of the mustard greens. Serve the nectarine mostarda on the side.


Grilling tip

These sausages take beautifully to grilling, just be sure to let them come to to room temperature first. They'll cook more quickly and evenly that way. Medium to low heat is best for these, so move them off to the side if your coals are very hot. You can also grill the greens directly on the grate or in a frying pan set over the coals.