Turkey And Chicken Sausage With Peas

1. 1

   Cut half the lemon into wedges. Remove the rind from the remaining half in thin strips, squeeze the juice and set aside.

2. 2

   Heat the oil in a large pan and saute shallots and lemon wedges over medium heat for 3-4 mins until lightly browned. Remove with a slotted spoon and set aside. Add the sausages to the pan and cook over medium heat, turning frequently, until brown. Return the shallots and lemon wedges to the pan with the sugar snap peas, fresh or frozen peas and chicken stock. Bring to a boil, reduce heat, cover and simmer for 5-6 mins until the vegetables are tender.

3. 3

   Add the lettuce leaves and lemon juice and season to taste. Add a little of the hot liquid to the cornstarch paste, mix well and then add to the pan. Bring back to a boil, stirring, until thickened. Reduce heat and stir in the creme fraiche. Heat for 1 min and serve immediately, topped with thyme sprigs and lemon rind strips.

* Per serving · 4 servings · Values may vary.