Recipes, Sausage Recipes

Wild garlic sausage recipe w/ chickpeas & leeks

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A simple yet extraordinary dish built around the remarkable wild garlic sausage. Seasonal spring vegetables bring freshness to the pot, while hearty chickpeas add substance. Easy to prepare and deeply satisfying to eat, it’s a perfect recipe for showcasing the best of the season.

These wild garlic sausages shine with the unmistakable, punchy aroma of fresh wild garlic, perfectly balanced by the rich, succulent flavour of Swaledale’s native breed pork. Here, they’re nestled in a bed of chickpeas, vibrant spring vegetables like leeks, peas, and hispi cabbage, all brought together with chicken stock and a generous splash of olive oil.

This dish celebrates the joy of cooking with quality ingredients. A truly delicious, wholesome meal with wild garlic sausages and seasonal vegetables cooked with care and love. Bravo to everything – and everyone – involved.

Why not try my Wild Garlic Sausage Recipe with Peppers & Potatoes? This hearty and flavour-packed dish pairs the aromatic kick of wild garlic sausages with tender potatoes and sweet peppers for a truly comforting meal.

Serves 3

Ingredients

Method

  1. Heat a large oven-proof casserole pan over high heat with a tablespoon of olive oil. Add the sausages and brown them evenly on all sides. Remove from the pan and set aside.
  2. Reduce the heat to medium and add the onions, garlic, leeks, bay leaves, and a generous pinch of salt. Cover with a lid and cook gently for 10 minutes, stirring occasionally.
  3. Pour in the wine and stock, then add the chickpeas, shredded cabbage, 2 tablespoons of olive oil, and another pinch of salt. Bring to a gentle simmer and cook uncovered for 5 minutes.
  4. Return the sausages to the pan, nestling them into the mixture, and continue simmering for about 10 minutes.
  5. Add the peas and stir everything together. Simmer for an additional 5 minutes, then fold in the wild garlic leaves. Add a splash of vinegar and remove the pan from the heat.
  6. Drizzle over 2 more tablespoons of olive oil, taste for seasoning, and adjust as necessary. Serve hot in bowls, ensuring each portion has a bit of everything.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.