Lamb Sausage

Name: Lamb Sausage
Ingredients: 1/2 pound (1 1/2 cups) dried white beans, such as Great Northern or cannellini, or 2 (15 1/2-ounce) cans white beans; Kosher salt and freshly ground black pepper; 8 links merguez sausage (about 1 pound); 4 tablespoons canola oil; 3 shallots, finely diced; 2 cloves garlic, finely chopped; 2 red bell peppers, roasted, peeled, seeded, and diced (see page 250); 1/4 cup Zinfandel vinegar or other red wine vinegar; 1/4 cup extra virgin olive oil; 1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh mint leaves; 2 teaspoons honey; Zinfandel Glaze (recipe follows); 1 (750-ml) bottle red Zinfandel; 2 tablespoons honey; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; (makes about 3/4 cup)

18 ingredients

19 steps

Ingredients

1/2 pound (1 1/2 cups) dried white beans, such as Great Northern or cannellini, or 2 (15 1/2-ounce) cans white beans
Kosher salt and freshly ground black pepper
8 links merguez sausage (about 1 pound)
4 tablespoons canola oil
3 shallots, finely diced
2 cloves garlic, finely chopped
2 red bell peppers, roasted, peeled, seeded, and diced (see page 250)
1/4 cup Zinfandel vinegar or other red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
2 teaspoons honey
Zinfandel Glaze (recipe follows)
1 (750-ml) bottle red Zinfandel
2 tablespoons honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)

Directions

1

If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
2

Drain the beans, put them in a medium pot, and cover by 2 inches with cold water.
3

Bring to a boil over high heat.
4

Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour.
5

Drain well if needed.
6

If using canned beans, drain them, rinse well in cold water, and drain again.
7

Heat a grill pan or saute pan over high heat.
8

Brush the sausage with 2 tablespoons of the canola oil and grill or saute until golden brown on both sides and just cooked through, about 3 minutes per side.
9

Transfer to a plate lined with paper towels.
10

Heat the remaining 2 tablespoons canola oil in a large saute pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes.
11

Add the red pepper and cook for 1 minute.
12

Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey.
13

Season with salt and pepper and stir gently to combine.
14

Divide the beans among 4 large dinner plates and top with the sausages.
15

Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint
16

Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
17

Remove from the heat, stir in the honey, and let cool slightly.
18

Whisk in the oil and season with salt and pepper.
19

Keep warm.