Recipes, Sausage Recipes

Wild garlic sausages, chickpeas, leeks, peas & wild garlic

A humble dish of seasonal delights, centred around this most remarkable wild garlic sausage. An assortment of Spring vegetables helps to enliven the pot while chickpeas give body. Easy to pull together and deeply satisfying to eat.

These sausages are alive with the punch of fresh wild garlic, that unmistakable, pungent aroma shining bright — the flavour of Swaledale’s native breed pork is the perfect foil. Here these wonderful bangers sit swamped by chickpeas and an assortment of Spring vegetables, all bound by chicken stock and plenty of olive oil.

It is exactly the sum of its parts, just as delicious as you would expect these ingredients to be when cooked together with love and care. Bravo to everything, and everyone, involved.

Wild garlic sausages, chickpeas, leeks, peas & wild garlic

Wild garlic sausages, chickpeas, leeks, peas & wild garlic

Recipe by

Serves 3

Ingredients

  • 480g Wild Garlic Sausages or Coarse Pork Sausages

  • 2 leeks, washed, outer layers removed, green tops trimmed, roughly chopped

  • 2 handfuls of freshly shelled peas (or frozen peas)

  • 250g cooked chickpeas

  • 2 banana shallots, peeled and slices

  • 4 cloves of garlic, peeled and sliced

  • 2 fresh bay leaves

  • ½ a hispi cabbage, washed and shredded

  • A handful of wild garlic leaves, thoroughly washed

  • 1 glass of white wine

  • 250ml homemade chicken stock

  • Moscatel vinegar (or other similar good-quality white wine vinegar)

Directions

  • Take a large oven-proof casserole pan and set it over a high heat with a tablespoon of olive oil. Add the sausages to the pan and brown them on all sides and then remove from the pan.
  • Reduce the heat and add the onions, garlic, leeks, bay leaves and a good pinch of salt. Cover with a lid and cook for 10 minutes, stirring regularly.
  • Add the wine, stock, chickpeas, cabbage, 2 tablespoons of olive oil, and a pinch more salt. Bring to a gentle simmer and cook with the lid off for 5 minutes.
  • Return the sausages to the pan and continue simmering for about 10 more minutes.
  • Add the peas and stir everything together. Continue cooking for 5 more minutes, then fold through the wild garlic leaves, add a splash of vinegar and remove from the heat.
  • Drizzle over 2 more tablespoons of olive oil, check the seasoning and adjust as necessary before serving in bowls.