Italian Sausages with Farro and Mushrooms

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Great Combination of Good Italian Sausages with Farro and Mushrooms

You really need good high pork content Italian sausages preferably flavoured with fennel for this. Do not try this with ordinary sausages. The combination of the sausages with the wonderfully nutty Farro and mushrooms is amazingly good.

some ingredients Picture

Put the farro into a pan and cover with chicken stock and put to simmer over a medium heat for about 25 minutes. Add more stock or hot water from time to time to just cover the farro. After 25 minutes it should still be nutty.
Meanwhile fry the sausages in a little oil until brown all over. Peel and slice the mushrooms and cook in some butter for a few minutes stirring a couple of times. Season the mushrooms with lots of fresh black pepper. Chop the fresh herbs and add to the mushrooms. If you want to serve a vegetable with this try some broccoli steamed and then finished with a little oil and lemon juice Picture .
When the farro is done, take off the heat and stir in the mushrooms and butter. Season well with salt and pepper and a squeeze of lemon juice Picture . Transfer to the serving plates, put a couple of sausages on top and serve immediately Zoom .

Serves: Four

Notes: There is lot's of stuff on the net about Farro. But basically it's meant to be an ancient grain from which all subsequent grains are derived, similar to Spelt but not the same. It does not matter really, it's just very nice.

References: Inspired by similar dish from Bocca di Lupo

Categories: cmain cpork cgrains cfungi Recipe Id: r2820