Ingredients:
1 pound Premio Sausage (choose your favorite)
1 1/2 cups pearled farro, rinsed
3/4 cup carrots, diced
1 Vidalia onion, diced
3/4 cup celery, diced
4-6 cloves garlic, minced
1 roasted poblano pepper, skin & seeds removed and diced
1/2 cup fresh herbs (rosemary, basil, parsley and thyme)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups strained tomatoes
1-2 cups chicken broth
2 tablespoons butter or olive oil
1/4 cup Romano cheese, grated
1 cup bread crumbs
Herbs for garnish
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Sausage and Farro Casserole:
1. Preheat oven to 350 degrees (F). In a Dutch oven, in a large pan, heat oil and brown Premio Sausage. Remove from pan and set aside until cool enough to handle. Slice and set aside (sausage will not be cooked through at this point).
2. In the meantime, bring a pot of salted water to a boil and add in farro. Simmer for 10 minutes.
3. In the Dutch oven, add 1 teaspoon oil. Add and saute the carrots, onion and celery for 5 minutes. Add in the garlic and poblano pepper, and cook for an additional 2 minutes. Add in the herbs, salt, pepper, sausage and tomatoes.
4. Strain the farro and add it to the Dutch oven. Stir in 1 cup chicken broth and bake, covered, for 20 minutes. Check to see if additional broth is needed. If so, continue to add. Continue baking process for 10 minutes while preparing the topping.
5. In a frying pan, heat butter (or olive oil) and toast the bread crumbs, for approximately 1 minute.
6. Remove casserole from oven. Mix cheese with bread crumbs and sprinkle crumb mixture over casserole, and broil until just browned. Plate topping with a drizzle of olive oil and garnish with fresh basil.
SERVES: 6-8