Food

Sausages and Peas

Juicy succulent sausages with crisp casing and sweet, deeply flavoured peas lifted with aniseed hints of tarragon. Somehow this dish is both light and homely.Choppy

I ate something quite similar to this years ago in a French restaurant and have been on the look-out for a similar dish. Haven’t found anything that fits the bill so here’s my take on it. I think it’s pretty special.

Ingredients

1 onion
3 cloves garlic
250ml ham stock
bacon lardons
1 tin of peas (go for young peas if possible – pettie pois would also work)
a pack of decent sausages (mine were local supermarket ones and too salty)
tarragon
parsley

Get a big pan and gently fry the sausages in a lug or two of olive oil. This should take about 20 to 30 mins so steady on the burner heat. Rush cooking a sausage – like being over vigorous in the opening stages of sex – is likely to split the casing and can lead to disaster.Saus

Once the sausages are nicely browned on all sides remove from the pan, add the bacon and fry until browned then throw in the chopped onion and finely chopped garlic and cook until just showing a little colour. Add the herbs and stir through.

Now add the ham stock and the peas let them warm through, reintroduce the sausages (again just to warm through) and you’re ready.

I served with whole buttered carrots.

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5 thoughts on “Sausages and Peas

  1. Makes me think of pigeon and peas – a dish I should try again. But I think I prefer this sausage version. Might try it with some lovely strong Italian sausages. Oh and I might never forget the association of sausage cooking with vigorous sex. Thank you, I think, sort of …

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  2. Well, one of two things will happen. Either, you’ll have juicy sausages from now on OR you’ll erupt into peals of laughter when you remember this mid-coitus to the confused (and possibly somewhat hurt) expression of your partner.

    I miss eating game. We get wild boar here but nothing else (well, that I’ve found so far). Heading back to Blighty for the summer so will make a B-line for the butchers and see what’s good and in season.

    Cheers

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