Protein Swap | Spaetzle-Inspired Creamy Sausage Meat Orzo
with Apple & Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
At home, you can say it however you like. But in Germany or Austria, you’ll want to pronounce it schpetz-luh. Any which way, this fun take on pasta suits a luscious sauce made with sour cream, salty crisped sausage meat and our housemade caramelized onions.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 50g Diced onions
- 57g Green apple slices
- 120g Chopped kale
- 25g Caramelized onions
- 45ml Cold-pressed Italian vinaigrette
- 140g Orzo
- 43ml Sour cream
Contains: Milk • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
42 g
Saturated Fat
14 g
Sodium
1000 mg
Total Carb
73 g
Sugars
13 g
Protein
31 g
Fibre
6 g
Preparation
Cook the bacon
- In a large pot, bring 2 cups water (double for 4 portions) to a boil.
- Roughly chop the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until golden and crispy.
- Transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan.
Cook the orzo
- Heat the reserved pan of drippings on medium.
- Add the diced onions and orzo. Sauté, 30 sec. to 1 min., until fragrant.
- Add 1 ¾ cups of the boiling water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 9 to 10 min., until the orzo is al dente.
- Add the caramelized onions, sour cream and 1 tbsp butter (double for 4 portions); stir well.
- If the orzo seems dry, gradually add the remaining boiling water until you achieve your desired consistency.
Make the salad
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- To the bowl of kale, add the apples and vinaigrette; toss well.
Plate your dish
- Divide the orzo between your plates.
- Garnish with the bacon.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
