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    Sausages with Peas and Spring Greens

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    Sausages with Peas and Spring Greens

    Cutting the sausages in half and crisping them on the cut side gives them a crunchier, more interesting texture.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Dressing
    • 2 tbsp extra virgin olive oil
    • 1 tbsp lemon juice
    • 1 tbsp Dijon mustard
    • 1 tsp olive oil
    • 8 pork sausages, pricked
    • 400g spring greens, trimmed and shredded
    • 200g Peas, fresh or frozen
    • 1 Small red onion, finely sliced


    1. Heat the oil in a frying pan and fry the sausages over a low heat for 10–12 minutes, turning occasionally as they brown. Cook the spring greens in a pan of boiling salted water for 4 minutes until tender. Cook the fresh peas with the greens for 1 minute (or for 3–4 minutes if using frozen peas). Cut the sausages in half lengthwise and return to the pan, cut-side down, for 2 minutes until golden.
    2. To make the dressing, whisk the olive oil, lemon juice and mustard with some sea salt and pepper in a bowl. Drain the greens and peas and toss well in the dressing. Strew over four dinner plates; top with the sausages and scatter with the onion.

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