Sometimes the ingredients in your kitchen don’t seem to match up but are calling to be used. What better way to use up the bulgur you bought months ago, and that pre-cooked, or uncooked sausage you bought this week? Well, maybe it’s just me with that combination lying around, but I assure you, this savory dish is filling and delicious. It was easy to eat the leftovers.
Adapted from NYT Cooking
- Time: About 1 hour 15 minutes
- Yield: 4 servings
- 3 tablespoons olive oil
- 1 teaspoon minced or pressed garlic (2-3 cloves)
- 1 cup bulgur wheat
- 1/2 cup farro
- A 1-pound can Italian peeled tomatoes
- 2 cups chicken stock or water (approximately)
- 1 teaspoon oregano
- 1 teaspoon minced fresh basil
- 1 teaspoon marjoram
- ½ teaspoon fennel seeds or use fennel sausage
- 1 pound Italian sweet sausage, or 1/2 pound sweet, 1/2 pound hot
- 1 cup sliced onion
- ½ cup chopped green pepper
- 1 tablespoon minced parsley
- Freshly grated Parmesan cheese
- In a three-quart casserole, heat the oil. Add garlic and cook for a minute or so, until the garlic is soft but not brown. Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
- Drain the tomatoes, crushing them lightly and reserving the liquid. Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups. Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds. Season to taste with salt. Mix well.
- Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
- While the bulgur is cooking, slice the sausages. If some of it crumbles, that is all right. Place the sausage in a heavy skillet and cook over medium heat until lightly brown. Remove sausage from pan.
- Add onions and peppers to the pan and saute over medium heat until lightly browned. Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
- When the bulgur is tender, lightly mix it to fluff it. Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
- Serve with grated Parmesan cheese.