Grilled sausages with nectarine mostarda

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving

30 Minutes

Mostarda, an Italian relative of chutney, is made with fruit slow-cooked in a mustard-infused syrup. Trust us on this one: The spicy-sweet condiment is as easy to make as it is versatile. Serve it as part of a cheese course, spread it on a sandwich, and, of course, it’s lovely with grilled meats like these sausages.

Ingredients

  • 1-2 shallots
  • ¾ pound Honey Royal nectarines
  • 1 tablespoon unsalted butter (optional)
  • ½ teaspoon Urfa biber chile flakes (optional)
  • Mostarda blend (coconut vinegar - honey - whole grain mustard - yellow mustard seeds)
  • Two 5-ounce Italian pork sausages
  • 2 garlic cloves
  • ½ pound mustard greens

Instructions

1

Make the mostarda

  • Peel and thinly slice the shallot.
  • Pit and cut the nectarines into ½-inch-thick pieces.
In a pot, warm the butter or 1 tablespoon oil over medium heat. Add half the shallots (reserve the other half for the mustard greens). Season with salt and as much urfa biber as you like, and cook until the shallots start to soften, 1 to 2 minutes. Add the nectarines and cook until they release some of their juice, 1 to 2 minutes. Stir in the mostarda blend and ½ cup water and 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. Season to taste with salt and pepper. While the mostarda cooks, prepare the sausages.

2

Cook the sausages

In a grill or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, 5 to 6 minutes per side. Transfer to a plate to rest. While the sausages cook, prepare the mustard greens.

3

Prep and cook the mustard greens

  • Finely chop the garlic.
  • Remove any coarse stems from the mustard greens and roughly chop the leaves.
In the same pan used to cook the sausages, warm 1 teaspoon oil over medium-high heat. Add the garlic and remaining shallots and cook until starting to soften, 1 to 2 minutes. Stir in the mustard greens, season with salt and pepper, and cook until just wilted, 2 to 3 minutes.

4

Serve

Transfer the sausages and mustard greens to individual plates and serve with the nectarine mostarda on the side.

5

Ingredient IQ

Urfa Biber chiles come from Southeast Turkey. They grow purple on the vine, then turn a deep burgundy when dried. Smoky-sweet and only moderately hot, they have an almost raisin-like flavor with notes of chocolate and tobacco.

Nutrition per serving: Calories: 690, Protein: 26 g, Total Fat: 46 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1.4 g, Saturated Fat: 15 g, Cholesterol: 90 mg, Carbohydrates: 48 g, Fiber: 5 g, Added Sugar: 6 g, Sodium: 1550 mg
Contains: milk

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