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.

Make It Ahead

Italian sausages with stone fruit mostarda and sautéed greens

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

2 Servings, 630 Calories/Serving

25 – 40 Minutes

Pork and stone fruits are a classic pairing. Our summery mostarda is an easy Italian condiment, made even easier as we include our premade mostarda base in your box.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 or 2 organic shallots
  • 2 organic peaches or other stone fruit
  • ½ teaspoon Urfa chile flakes (optional)
  • Sun Basket mostarda base (maple syrup - apple cider vinegar - whole grain Dijon mustard)
  • 2 fresh mild Italian pork sausages (about ¼ pound each; contain pork and spices)
  • 1 or 2 cloves organic peeled fresh garlic
  • ¾ pound organic mustard greens or other leafy greens

Ingredient IQ

Mostarda, a chutney-like Italian condiment, is made with fruit that’s slow-cooked in a mustard-infused blend of seasonings. The tangy-sweet relish is as easy to make as it is versatile. In addition to grilled meats, it can be served as part of a cheese course, spread on a sandwich, or eaten with a spoon.

Make It Ahead
The stone fruit mostarda (Step 1) can be made up to 1 day ahead. Let cool, then cover and refrigerate. When ready to serve, gently rewarm the mostarda, adding 1 to 2 tablespoons water to loosen it if needed, as you proceed with Steps 2 and 3.

Grill It

Prepare a medium-hot fire in a grill. In a medium sauce pot on the stovetop, add the pork 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: 630, Protein: 27g (54% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2g, Saturated Fat: 10g (50% DV), Cholesterol: 70mg (23% DV), Sodium: 990mg (41% DV), Carbohydrates: 32g (11% DV), Total Sugars: 22g, Added Sugars: (maple syrup): 9g (18% DV).

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.


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

Wash produce before use


Make the mostarda

  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Cut the peaches in half and remove the pits; cut the halves lengthwise into ½-inch-thick strips, then crosswise into ½-inch pieces.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons ghee, butter, or oil until hot but not smoking. Stir in the shallots, season with salt and as much Urfa chile as you like, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the peaches and cook until they begin to release their juices, 1 to 2 minutes.
Add the mostarda base and ½ cup [1 cup] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the mixture thickens and the peaches begin to fall apart, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper.
While the mostarda cooks, prepare the sausages.


Cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
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 once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a plate to rest. Do not clean the pan.
While the sausages cook and rest, prepare the mustard greens.


Prep and cook the mustard greens

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove any coarse stems from the mustard greens; coarsely chop the greens.
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 mustard greens and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.



Spoon the mostarda onto individual plates. Top with the sausages and serve the mustard greens on the side.

Kids Can!

  • Measure the shallots.
  • Measure the water for the mostarda.
  • Press the garlic (if you have a press).
  • Remove the coarse stems from the mustard greens.

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