- 6 lamb sausages
- 2 shallots
- 1 cube vegetable stock
- mint leaves
- about 3 cups of frozen peas
- pepper and salt to taste
- optional: serve these sausages with oven roasted potatoes
Kitchen equipment needed
- 2 small pans
- medium-sized skillet
- (immersion) blender
Preparing the minted pea puree — 15 minutes
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.
Putting it together — 15 minutes
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 about 3 minutes on both sides. Serve with the minted pea puree, roasted potatoes, extra peas and extra mint leaves. Enjoy!