Grilled sausages with nectarine mostarda
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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
Make the mostarda
- Peel and thinly slice the shallot.
- Pit and cut the nectarines into ½-inch-thick pieces.
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.
Cook the sausages
Prep and cook the mustard greens
- Finely chop the garlic.
- Remove any coarse stems from the mustard greens and roughly chop the leaves.
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