There’s something about the scent of smoked sausage paired with onions and peppers that makes my mouth run with water. This combination never gets boring. The good news is that there are many ways to incorporate this wonderful combination into a variety of recipes. Today, I made an easy skillet meal using the Farro I’ve cooked and transformed throughout this week. The Smoked Sausage Skillet containing peppers and Farro is a sort of quick dinner recipe. It is quick to put together, has a big taste, and will keep you full for a long time.
CAN I USE A DIFFERENT GRAIN?
If you aren’t a fan of Farro or are unable to find it, don’t fret! It is possible to replace two cups of ready-to-eat pasta to make this recipe and get great results. If you’re more of a rice person, you can create the sausage and onion, pepper mixture, and tomato and then serve it in a bowl of cooked rice. Doing a low-carb diet? The sausage with onions, peppers, and tomatoes tastes great by itself. I would steal spoonfuls of it until I mixed it into the Farro! 🙂
WHAT KIND OF SMOKED SAUSAGE IS BEST?
You could make use of any smoked sausage to make this dish, including andouille or kielbasa, or even smoking a turkey sausage. If you are unable to find the smoked sausage you’re looking for, the word could be delicious even with a similar Italian sausage.
INGREDIENTS
1 tablespoon olive oil($0.12)
1/2 lb. smoked sausage ($2.50)
Two bell peppers ($2.00)
One yellow onion ($0.31)
15 oz. container tomato dice*($1.09)
1/2 teaspoon dried oregano ($0.05)
Freshly cracked and seasoned pepper (10-15 the cranks) ($0.03)
2 cups of Farro cooked ($1.00)
Fresh parsley in 1/4 bunch, diced (optional) ($0.20)
INSTRUCTIONS
Slice thinly the onions or bell peppers. Cut the sausage that you smoked into quarter-inch-thick medallions.
The olive oil is heated in a large skillet at medium-high temperature. Then add the sliced sausages and cook until it is browned. Remove any excess fat.
Incorporate the diced onions, along with bell peppers and onions, into the pot. Continue to cook until the onions become translucent and soft.
Add diced tomatoes (with juices), oregano, fresh cracked black pepper, and cooked farro. Mix until well combined and then allow to simmer (5-7 hours). Check the salt and adjust it when you need to. Serve with chopped parsley.
