Tom Thumb Sausage with Dirty Farro and Rutabaga Relish
A sophisticated charcuterie-inspired dish featuring poached and pan-seared tom thumb sausage fanned around a savory farro mixed with ground pork, chicken livers, and aromatic spices. The dirty farro draws inspiration from dirty rice, combining nutty grains with offal for depth and richness. A brined rutabaga relish with pickled peppers and warm spices provides bright, tangy contrast. Serve as an elegant plated main course for special dinners or as a showstopper for those seeking refined comfort food that celebrates whole-animal cookery.
Ingredients
- 3 pound tom thumb sausage, wholehigh-quality pork sausage or andouille1:1meatpork
different flavor profile
- 1 yellow onion, peeled and split
- 1 large carrot, split
- 2 stalk celery, halved
- 2 tablespoon vegetable oil, for cooking
- 2 teaspoon olive oil, divided
- 1 cup farro, dried
- 3 ¼ cup water, divided
- 1 ½ teaspoon salt, divided
- ½ pound pork sausage, ground
- ½ cup chicken livers, finely choppedfinely minced mushrooms0.5:1vegetarianoffal-free
softer texture, umami depth
- 1 onion, diced
- ⅝ cup celery, diced
- 2 teaspoon garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon cayenne
- ⅓ cup scallion, thinly sliced, green part only
- 1 ½ pound rutabaga
- 2 ½ quart water, for brining, divided
- ⅝ cup salt, divided
- 2 large red bell pepper
- 1 medium yellow onion
- 1 ¼ cup granulated sugar
- ¼ cup dark brown sugar
- 3 cup apple cider vinegar
- 2 clove garlic, sliced
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 teaspoon chili flakes
- 1 tablespoon turmeric
Instructions
- 1
Make rutabaga relish first: peel and halve rutabagas lengthwise, then slice into 1-inch wedges and hold together while slicing crosswise into 1/16-inch triangles.
- 2
Dissolve salt in water with a whisk, add rutabaga triangles and brine overnight or minimum 6 hours.
- 3
Prepare peppers by removing tops and bottoms, cutting through one side to open, removing core and membranes, then cutting along equator to create two long strips and julienne across.
- 4
Halve onion lengthwise and slice into thin julienne.
- 5
Combine peppers, onion, remaining salt and water in a bowl and let sit 1 hour.
- 6
Drain and rinse brined rutabagas and peppers-onions separately, then combine all vegetables in a heatproof nonreactive container.
- 7
Bring sugars, vinegar, garlic and spices to a boil, cook 1 minute, then pour over vegetables while boiling, stirring to submerge.
- 8
Store relish sealed in refrigerator at least 1 week before serving.
- 9
Rinse tom thumb sausage and place in dutch oven with onion, carrot, celery and water to just cover.
- 10
Bring to boil over medium heat, cover and cook 45 minutes.
- 11
Remove sausage and cool in refrigerator at least 15 minutes, then slice into 1-inch rounds.
- 12
Heat oil in cast-iron skillet over medium heat and brown sausage slices on each side without crowding, set aside.
- 13
In saucepan, heat oil over medium heat, toast farro 1 minute, add water and cover.
- 14
Cook farro 10 minutes covered, then uncover, add salt and cook 2-3 minutes until al dente.
- 15
Drain farro and cool.
- 16
Brown pork sausage in cast-iron skillet with oil over medium-high heat, add chicken livers when browned on one side and cook 30 seconds.
- 17
Stir in onion, celery, garlic, cumin, cayenne and salt, saute 2 minutes.
- 18
Add water and simmer uncovered about 2 minutes until slightly more than half liquid has evaporated.
- 19
Stir in cooled farro and continue cooking until all liquid evaporates.
- 20
Stir in sliced scallion greens just before serving.
- 21
Mound dirty farro on platter, fan browned sausage slices around it and garnish with rutabaga relish.
Tips
Tom thumb sausage is a specialty product; source from Country Butcher Shop in Nahunta, North Carolina via mail order, or substitute with high-quality pork sausage or andouille.
Make rutabaga relish at least one week ahead; flavors meld and improve significantly over time and keep refrigerated up to 6 months.
Cool sausage and farro completely before final assembly to prevent warm components from wilting scallions and muddy the presentation.
Good to Know
Rutabaga relish stores sealed in refrigerator up to 6 months. Dirty farro best served same day but may be refrigerated up to 3 days and reheated gently with water. Poached sausage slices keep refrigerated 4 days.
Prepare rutabaga relish 1 week or more in advance; flavors develop over time. Poach sausage and cool up to 1 day ahead. Prepare farro mixture up to 6 hours ahead and reheat gently when ready to serve.
Arrange on a large platter or individual plates for elegant presentation. Serve at room temperature or warm. Pairs well with crusty bread, simple green salad, or roasted root vegetables. Serves 6-8 as main course.
Common Mistakes
Do not slice sausage while warm to avoid mushiness; cool thoroughly in refrigerator before slicing to maintain firm, even rounds.
Do not skip brining rutabagas; this step softens and flavors them, preventing woodiness in the relish.
Do not crowd pan when searing sausage slices to avoid steaming instead of caramelizing; work in batches if needed.
Do not over-reduce liquid in dirty farro mixture or result will be dry; stop cooking when all liquid just evaporates.
Substitutions
different flavor profile
softer texture, umami depth
FAQ
Can I make this recipe without chicken livers?
Yes. Substitute finely minced mushrooms at half the quantity for umami depth without liver's gaminess. Sautee mushrooms slightly longer to cook through. Texture will be softer than with livers but dish remains flavorful.
How long does the rutabaga relish keep and can I freeze it?
Refrigerate sealed up to 6 months. Do not freeze; pickled vegetables become soft and mushy when thawed. Flavor peaks after one week of refrigeration, improving for several weeks before gradually declining.
What if my tom thumb sausage is unavailable?
Source high-quality pork sausage or andouille at 1:1 ratio; prepare identically. Flavor will differ slightly but technique and presentation remain the same. Mail-order specialty sausages take 5-7 days shipping.