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APPLE-SAGE SAUSAGE SKILLET with Caramelized Apples, Spinach & Farro

Updated: Nov 14, 2022

This simple skillet dinner is a delightful combination of sweet and savory flavors and chock-full of nutritious goodness. I made farro in my instantpot farro:water 1: 2 ratio, for 7 minutes with natural release.


1 1/4 cup farro

4 Field Roast apple sage sausage, sliced

8 oz cremini mushrooms, sliced

1 shallot, minced

4 cloves garlic, minced

2 apples, roughly chopped

1/4 cup balsamic vinegar(I prefer to use white balsamic vinegar)

2 Tbsp dijon mustard

2 tsp herb du provence

8 oz baby spinach


1. Prepare farro according to package directions. Drain excess liquid. Set aside. Mix herb du provence and dijon mustard with 1 Tbsp water. Set aside.

2. Place a large nonstick skillet over medium-high heat with 1 Tbsp olive oil, saute sausage, stirring occasionally, until browned, approximately 5 to 6 minutes. Transfer to a plate.

3. Return the skillet to medium-high heat with another 1 Tbsp olive oil. Add mushrooms and saute until softened, about 3 minutes. Add the shallot, garlic, diced apple, and a pinch of salt and pepper, tossing occasionally, until the apple is caramelized in places, about 5 to 6 minutes.

4. Add the balsamic vinegar to the skillet and cook until the liquid evaporates, about 30 seconds. Stir in dijon mustard herb blend then add cooked farro and baby spinach; toss well. Cook until the spinach is wilted, about 3 to 4 minutes.

5. Return sausage to skillet, mix in and cook until heated through. Remove from heat and serve.

Recipe adapted from Purple Carrot

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