Farro with spicy sausage and apple cider from Dinner in One: Exceptional & Easy One-Pan Meals (page 84) by Melissa Clark

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Notes about this recipe

  • cheflady on April 18, 2026

    So yummy as is!! With Bob's Mills Farro the recommended liquid amount and cook time of 35m was perfect. Yes it's a lot of oil but I think it balances everything out, not too vinegary or sweet. Easy prep, will definitely make again!

  • amanda_ejt6ss on February 14, 2026

    Great as is!

  • Beck001 on November 19, 2025

    Decent fall recipe but needed some adjustments. The liquid was way too much so ended up draining part of it. I added everything but the olive oil - and really felt it was not necessary (and it was a lot 4 tablespoons!) We think the sweetness may have overpowered the nuttiness of the farro. Not sure if a repeat but decent.

  • caa on October 29, 2025

    I used mild instead of hot Italian pork sausage, but otherwise made this as written. I had to boil it a bit longer to evaporate some of the liquid. The flavors are good and it did not have a "minty" taste. We enjoyed the nutty/chewy flavor of the farro. For next time: cut way back on the olive oil, especially if using a non-stick skillet; consider draining fat after browning sausage; stir in spinach or kale instead of adding arugula on top.

  • jbuchman on May 01, 2024

    A little soupy. Use less liquid.

  • Samrem on August 08, 2023

    Too vinegary, strange flavor combo. Was ok but wouldn’t repeat

  • bwhip on October 28, 2022

    Unusual and very flavorful, with just a hint of sweetness from the cider, and some spice from the hot sausage. The herbs, Arugula and Parmesan added at the end really complete the dish. Prep was easy, and results were very good. I’ll likely make this one again.

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