March 22, 2013
This recipe follows my tried and true formula of pick, mix, serve— start by picking a fresh, seasonal star, mix in a supporting cast of ingredients, and then serve it up with a bit of love and style. It’s a quick, straightforward approach to meals that are a hit with friends and family.
This is a perfect spring meal for entertaining—it’s easy, tasty, and showcases the first sugar snap peas of the season. Sugar snap peas have a wonderful, crisp sweetness. I like to mix them up with frozen peas, which are great, because they’re picked at the perfect ripeness, so they don’t have the chance to get too starchy. The mix of sweet peas, toasty pine nuts, and sausage is a satisfying and delicious combination.
Spring Peas and Sausage
Serves 4
2 cups garden or farmers market fresh sugar snap peas, sliced in half
2 cups frozen peas
1 pound sweet Italian sausage
Bottle of beer
3/4 cup toasted pine nuts
2 tablespoons, butter
1 large clove garlic, sliced thin
zest of 1 lemon (optional)
1 tsp sea salt
1/2 tsp cracked black pepper
Grainy Dijon mustard
baguette
First, prick sausages a few times with a paring knife, place in a medium sauté pan and pour in bottle of beer. Over medium high-heat, bring to boil, then reduce to strong simmer. Cook until liquid has evaporated, turning sausages half-way through. This will take about 20 minutes. If the pan starts to brown, add a little water and turn the heat down. The sausage will get caramelized as it cooks.
In a dry skillet on medium heat toast pine nuts until fragrant and golden brown. Reserve.
Next, place the frozen peas in a colander and run under water for a minute or two to thaw. Dry gently in a clean kitchen towel.
Once the sausage is almost completely cooked, in medium skillet, melt the two tablespoons of butter over medium heat; once the butter sizzles, add garlic and cook until fragrant. Next add sugar snap peas and sauté for two minutes. Mix in the peas, pine nuts, lemon zest (if using) sautéing for another minute. Season the veg with sea salt and cracked pepper and cook until it is warmed through.
Cut sausages in half on the bias. Portion peas and pine nuts onto each plate with a pair of sausage links. Serve with individual ramekins of grainy mustard (a warmed here baguette would not disappoint). You can also serve it family style by piling the sausage and peas onto a platter, and bring the dish to the table. Cheers!
