Lamb Sausage with Pea Pur\u00e9e and Pea Sprouts

[Photograph: Nick Kindelsperger]

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Lamb Sausage with Pea Purée and Pea Sprouts

About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Lamb Sausage with Pea Purée and Pea Sprouts


  • 3 tablespoons unsalted butter, divided
  • 4 lamb sausages
  • 2 1/2 cups fresh or frozen baby peas
  • 2 tablespoons chopped mint leaves
  • Kosher salt and freshly ground black pepper
  • Handful fresh pea sprouts
  • 1/2 cup feta cheese, crumbled
  • 4 pitas, quartered


  1. 1

    Melt two tablespoons butter in a 12-inch non-stick skillet set over medium-low heat. When butter stops foaming, add the lamb sausages and cover the skillet. Cook until sausages are browned on the bottom, 8 to 10 minutes. Flip the sausages, cover again, and cook until browned on the other side and cooked through, another 8 to 10 minutes.

  2. 2

    Meanwhile, bring a quart of salted water to a boil in a medium saucepan set over high heat. Add peas and cook until tender and warm, 1 to 2 minutes. Drain the peas, reserving a 1/4 cup of the cooking liquid. Transfer peas to a food processor along with 1 tablespoon butter and chopped mint. Process until smooth, adding in some of the cooking liquid until it has the texture of hummus. Season to taste with salt and pepper.

  3. 3

    To serve, spoon some of the puree on a plate and top with a sausage, pea sprouts, a sprinkling of feta, and some pita triangles.


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