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Peel and slice the shallots, no need to slice them fine and perfect since you're going to blend them anyway. Fill 1 of the small pans with water and salt and bring to a boil.
HEAT a little bit of butter in a small pan and saute the onion for about 2 minutes. Toss in 3/4 of the frozen peas and saute for another few minutes. ADD about 1 cup of water and the vegetable stock cube.
Let it simmer for about 10 minutes on low heat, or until the peas or fully cooked. Add a handful of mint leaves and create the puree using a rod mixer or blender. Season with pepper and salt.
BOIL the rest of the frozen peas in a pan with salty water until fully cooked, this will take about 10 minutes. HEAT some butter in the medium-sized skillet and cook the lamb sausages for about 3 minutes on both sides.
Serve with the minted pea puree, roasted potatoes, extra peas and extra mint leaves. Enjoy!