Pork Sausage over Autumn Pilaf

🥘 Ingredients

• apple
  1 unit
• black pepper
• bulgur
  ½ cup
• chicken stock concentrate
  1 unit
• italian pork sausage
  9 oz
• lemon
  1 unit
• olive oil
• parsley
  ¼ oz
• parsnip
  6 oz
• red onion
  1 unit
• salt
• smoky cinnamon paprika spice
  1 tbsp
• sour cream
  2 tbsp
• thyme
  ¼ oz

🍳 Cookware

• small pot
• baking sheet
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Reserve a couple of sprigs of thyme for the next step. Strip leaves from remaining stems until you have 1 tsp (2 tsp for 4); mince the leaves. Trim, peel, and cut the parsnip into ½-inch pieces. Halve, core, and slice the apple into ½-inch-thick wedges. Halve, peel, and cut half the red onion into ½-inch-thick wedges (whole onion for 4). Mince the parsley .

   thyme: ¼ oz, parsnip: 6 oz, apple: 1 unit, red onion: 1 unit, parsley: ¼ oz
2. 

   2

   In a small pot , combine bulgur , chicken stock concentrate , reserved thyme sprigs, 1 cup water, half the smoky cinnamon paprika spice (you’ll use the rest in the next step), ½ tsp salt , and a pinch of black pepper . (For 4 servings, use 2 cups water and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until the bullgur is tender and has absorbed, ⏱️ 15 minutes . Keep covered off heat.

   bulgur: ½ cup, chicken stock concentrate: 1 unit, smoky cinnamon paprika spice: 1 tbsp, salt, black pepper
3. 

   3

   While bulgur cooks, toss the parsnip, apple, and onion on a baking sheet with a drizzle of olive oil , minced thyme, the remaining smoky cinnamon paprika spice, and a big pinch of salt and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks.) Roast on top rack for ⏱️ 5 minutes , then remove the sheet from the oven. Carefully add italian pork sausage to the same sheet. (For 4, divide sausage between both sheets; once added, swap rack positions halfway through remaining roasting time.) Return to oven until the sausage is cooked through and veggies are browned and tender, ⏱️ 20 minutes more.

   olive oil, italian pork sausage: 9 oz
4. 

   4

   Meanwhile, zest and quarter the lemon . In a small bowl , combine sour cream , a squeeze of lemon juice, a pinch of lemon zest, and a big pinch of pepper. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt.

   lemon: 1 unit, sour cream: 2 tbsp
5. 

   5

   Once everything is done roasting, carefully transfer the sausage to a cutting board to rest. Transfer the parsnip, apple, onion, and any juices from the sheet to a large bowl . That roasty pan sauce adds so much flavor to the dish. Add the cooked bulgur, half the parsley, remaining lemon zest, a drizzle of olive oil, and a couple big squeezes of lemon juice. Stir gently to combine and season with salt and pepper.
6. 

   6

   Thinly slice the sausage on a diagonal. Divide the bulgur mixture between plates and top with the sliced sausage. Drizzle with the sauce and sprinkle with the remaining parsley. Serve with any remaining lemon wedges on the side.