I’d bought some gourmet lamb sausages a few weeks ago and have been meaning to use them ever since. I love the combination of sausages with grains and pulses so knew this dish would be delicious. It’s a really simple dish to make. You don’t have to hunt out lamb sausages, it would work equally as well with pork sausages, as long as they’re good quality. Instead of rosemary you could use any herb you like such as sage, thyme, oregano or marjoram whatever you think will compliment your variety of sausage the best.
8 good quality sausages
2 tablespoons olive oil
1 onion (thinly diced)
1/4 cup red capsicum (diced)
1 celery stick (finely diced)
1x400g can cooked fava beans
1 teaspoon rosemary (dried)
1/4 cup white wine
2 cups cup beef or chicken stock
salt & pepper
2 cloves garlic (very finely chopped)
zest of 1/2 lemon
2 tablespoons fresh flat leaf parsley (chopped)
Heat a large saucepan with the oil over a moderate heat. Fry the sausages for 4-5 minutes either side until nicely browned Remove from the pan. Add the onion, celery and capsicum and cook for 5 minutes until softened. Add the rosemary, salt and pepper, stir briefly then add the wine. Sizzle for 30 seconds then pour in the stock. Simmer gently for 25 minutes till reduced by half. Add the fava beans and sausages to the pan together with any juices that have gathered and simmer uncovered for a further 5 minutes. Mash about a quarter of the fava beans with the back of a spoon and stir well. Remove from the heat and stir in the lemon zest, parlsey and garlic and cover the pan. Leave for 5 minutes to infuse. Check for seasoning and serve.
I served it with fetuccini pasta which I combined with a spoonful of the sauce and a little butter and it was sensational. But vegetables, or even on its own with some crusty bread would be good too.