Smoked sausages with split pea purée & caraway butter from Simple: Effortless Food, Big Flavours (page 209) by Diana Henry

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Notes about this recipe

  • Foodycat on October 05, 2020

    I've made this once before and because I don't particularly like caraway seeds I used mustard seeds. Which added nothing. So this time I bought caraway seeds and they were absolutely delicious. I think the split peas should probably be soaked overnight - I didn't, because the recipe didn't say to and at 90 minutes they were just tender, not a soft puree at all. I agree with the other comments that the split peas really do need to be cooked in stock, although the vinegar and nutmeg at the end add a lot.

  • e_ballad on July 24, 2018

    A wonderful winter warmer. Very easy & tasty, though I would not recommend using water instead of stock as I would anticipate the lentils to be very bland.

  • joneshayley on April 03, 2018

    A soft and comforting dish. Done in 40 start to finish in a pressure cooker. The caraway butter is a perfect compliment to the smoky sausages and smooth purée.

  • sosayi on December 08, 2017

    Really warming, hearty dish for cold weather. The split pea puree is great, but did take much longer than an hour to cook for us (twice now). I ended up putting it in the pressure cooker both times, so I think I'd just do that from the start next time. And then maybe reduce the stock (which I do recommend over water) to 3 cups? For the caraway butter, I let it get away from me the 2nd time and it become caraway brown butter, which I'd do again (on purpose). My last change was to just cook the smoked sausage in a cast iron skillet (halved). It adds a nice bit of textural contrast, I feel, which the poached sausage misses. In all, a great dish and one I'll keep in rotation... as much as I do rotation. :)

  • sjwill82 on August 30, 2017

    Really simple warming weekday meal for when the days here are getting shorter. Everybody enjoyed this and I especially liked the added caraway butter. Next time I'll buy different sausages as ours did not have a strong smoked flavour. The recipe states that it needs a lot of seasoning and I agree, especially if you use water instead of stock. I also served with the thyme baked mushrooms (without the borlotti) from page 86. The earthiness of the mushrooms paired well.

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