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About the Dish

  • Yellow Onion

    Yellow Onion

  • Escarole

    Escarole

  • Canola Oil

    Canola Oil

  • Fennel

    Fennel

  • PeachDish Salt

    PeachDish Salt

  • Honey

    Honey

  • Whole Grain Mustard

    Whole Grain Mustard

  • Quinoa

    Quinoa

  • Parsley

    Parsley

  • Black Cherry Pork Sausage

    Black Cherry Pork Sausage

METHOD

1
Please read the entire recipe card before beginning. Preheat oven to 250 degrees. Prepare mise en place: peel and thinly slice the onion and garlic; wash and thinly slice the escarole. Chop the parsley.
2
Heat a large saute pan over medium heat, add cooking oil. When the cooking oil is hot and shimmery add the sausage. Sear sausage for 2-3 minutes, or until the first side is brown, turn and cook for about 2 minutes more, or until the second side is brown also. Place in an oven-safe pan and transfer to oven.
3
Add onions and garlic to the saute pan, and cook for 2 minutes while continuously stirring. Add ground fennel, PeachDish salt, honey, mustard, quinoa, and water to the pan. Adjust the heat to high, bring to a boil, then reduce to low. Cover and cook for 4 minutes. Remove cover, add in escarole, and stir thoroughly to combine. Cover and cook for another 8 minutes.
4
Remove quinoa mixture from heat, and remove sausage from oven, let both rest for 4-5 minutes.
5
Fluff the quinoa with a fork. Taste, and adjust seasoning.
6
Cut the sausage at an angle, and top quinoa with sausage, chopped parsley, and dress the plate with any sausage resting juices.
7
Enjoy!