This is a deliciously simple, and yet comforting dish that can be prepared and cooked with minimum fuss, and is also perfect for this time of year. If you want to jazz the taste up a little, then by all means use pork sausages with chilli seasoning, or even paprika if you can buy them in your local supermarket, either way it will still go down well.
Ingredients (Serves 4)
A Large Slug of Olive Oil
8 Cumberland Sausages
Medium Onion (Finely Sliced)
2 Garlic Cloves (Peeled and Grated)
200g Split Peas
Small Bottle Red Wine
2 Sprigs of Whole Fresh Thyme (or 2 tsps Dried Thyme)
500ml Chicken Stock
6 Tbsps Crème Fraîche
Tbsp Dijon Mustard
Salt and Freshly Ground Pepper to taste
How to Cook
1. Heat the oil in a non-stick chef pan (or similar) and gently stir-fry the sausages until golden brown, and then remove them and set aside on kitchen paper to soak up any excess fat.
2. Add the butter to the pan, and stir-fry the onions and garlic until the onions are lightly golden and soft.
3. Add the split peas and red wine, and then simmer to reduce the wine by half, before adding the stock and seasoning, along with salt and freshly ground pepper to taste.
4. Cover the pan and then simmer everything gently for 1 hour, or until the split peas are tender to touch.
5. Meanwhile combine the crème fraîche and mustard in a small bowl.
6. Once cooled, slice the sausages into 1″ thick slices, and add them to the pan, before simmering everything again for a further 5 minutes in order to heat the sliced sausages through.
7. Serve equally into bowls and then add a hearty dollop of the crème fraîche and mustard mix on top before serving.
This dish would go well with either buttered mashed potatoes, or even a nice fluffy basmati rice if preferred, or simply with a buttered crusty bread of your choice.