Sausages with Chickpea Mash | Jono & Jules do food & wine

My buddy Antoinette made this for me just a few years in the past after seeing the recipe within the Guardian. Nigel Slater has since printed it in A Prepare dinner’s Ebook and it is nonetheless good. Tremendous easy however go to city with good sausages.

Wine suggestion: go for a simple, central Italian pink, like Serrano by Umani Ronchi. From the Marches on the Adriatic coast, this can be a Rosso Conero DOC constructed from Montepulciano and a contact of Sangiovese. Supple and medium bodied, however with character, refinement and substance.

Sausages with chickpea puree – for two to three folks

• 2 cans of chickpeas of 400 g
• 4 bay leaves
• 1 medium onion, peeled and halved
• 6-8 high quality sausages with fennel
• 60ml olive oil
• 6 sprigs of rosemary
• 25 g parsley, leaves picked
• 4-5 bushy sprigs of thyme, leaves picked
• 120 ml chickpea cooking liquid

Drain the chickpeas and place in a big saucepan. Cowl with water and convey to a boil. Add the infant leaves and onion, partially cowl and simmer for 5-10 minutes.

Fry the sausages in a pan or below the grill with slightly of the oil and rosemary (we cooked ours on a barbecue).

Coarsely chop the parsley and thyme.

Drain the chickpeas and discard the onion and bay leaves, however preserve 1/2 cup of the cooking liquid.

Warmth the remainder of the olive oil in a small pan. Puree the chickpeas with a blender, however watch out to not overprocess them. Pour within the scorching oil and cooking water, stir within the spices and season nicely with salt and pepper.

Minimize the cooked sausages into thick slices and pile them on prime of the puree, drizzle with slightly extra olive oil if crucial.

(Authentic recipe from A Prepare dinner’s Ebook by Nigel Slater, 4th Property, 2021.)