EM­POW­ERED RECIPE:

Empowered Youth Magazine - - CONTENTS - JU­LIA SUL­LI­VAN

IN­STRUC­TIONS:

Make the field peas Heat oil in a medium saucepan over medium un­til shim­mer­ing. Add onion and gar­lic, and cook, stir­ring oc­ca­sion­ally, un­til ten­der, about 7 min­utes. Add peas, 3 cups wa­ter, thyme sprigs, salt, and pep­per. Bring to a sim­mer over medium-high. Re­duce heat to medium-low, and cook un­til ten­der, about 25 min­utes. Keep warm over low.

Make the vinai­grette Whisk to­gether vine­gar, lemon zest, lemon juice, shal­lot, salt, and pep­per in a small bowl. Let stand 15 min­utes. Whisk in mus­tard, honey, and gar­lic. Whisk in oil in a slow, steady stream un­til emul­si­fied. Bring 8 quarts wa­ter to a sim­mer in a large stock­pot over medium-high. Pre­pare an ice bath in a large bowl. Add sausage links to sim­mer­ing wa­ter; re­duce heat to medium-low, main­tain­ing wa­ter tem­per­a­ture be­tween 160°F and 170°F. Poach sausages un­til cooked through and a ther­mome­ter in­serted in sausage reg­is­ters 135°F, 6 to 8 min­utes. Im­me­di­ately trans­fer sausages to ice bath, and let stand un­til com­pletely cool, about 10 min­utes. Cut sausages be­tween links. Let stand at room tem­per­a­ture while grill pre­heats, about 30 min­utes.

Open bot­tom and top vents of a char­coal grill com­pletely. Light char­coal chim­ney starter filled half­way with bri­quettes. When bri­quettes are cov­ered with gray ash, pour onto one side of bot­tom grate of grill.

Place sausages on oiled grate over side with coals, and grill, cov­ered, just un­til grill marks ap­pear, about 2 min­utes per side. Us­ing tongs, gen­tly move sausages to side of grill with­out coals, and grill, cov­ered, un­til a ther­mome­ter in­serted in sausage reg­is­ters 145°F, 5 to 6 min­utes. (If fire starts to flare up, move sausages or spritz coals with wa­ter. Re­sist the urge to grill quickly, as high heat will make the sausages burst.) (If us­ing a grill pan, heat pan over medium-high, and lightly grease.

Grill sausages un­til grill marks ap­pear on both sides and a ther­mome­ter reg­is­ters 145°F.)

As­sem­ble the dish Drain warm field peas; dis­card liq­uid. Toss peas with 1/2 cup vinai­grette. Serve grilled sausages over­dressed field peas; gar­nish serv­ings with baby mus­tard greens. Driz­zle with ad­di­tional vinai­grette to taste.

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