Pork Sausage over Autumn Pilaf

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

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

   thyme: 1 sprig, parsnip: 2 unit, apple: 1 unit, red onion: ½ unit, parsley: 2 tbsp
2. 

   2

   In a small pot , combine bulgur wheat , chicken stock concentrate , reserved thyme sprigs, 1 cup water , half the smoky cinnamon paprika spice , ½ tsp salt , and a pinch of black pepper . Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 15 minutes . Keep covered off heat.

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

   3

   While bulgur cooks, toss parsnip, apple, and onion on a baking sheet with a drizzle of olive oil , minced thyme, remaining smoky cinnamon paprika spice, and a big pinch of salt and pepper. Roast on top rack ⏱️ 5 minutes , then remove sheet from oven. Carefully add italian pork sausage to same sheet. Return to oven until sausage is cooked through and veggies are browned and tender ⏱️ 15 minutes .

   olive oil: 1 tbsp, italian pork sausage: 2 unit
4. 

   4

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

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

   5

   Once everything is done roasting, carefully transfer sausage to a cutting board to rest. Transfer parsnip, apple, onion, and any juices on sheet to a large bowl . Add bulgur, half the parsley, remaining lemon zest, a drizzle of olive oil, and a couple big squeezes of lemon juice. Stir gently to combine. Season with salt and pepper.
6. 

   6

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