Roasted Sausage with Pea

Instructions

1. 1

   Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet over medium-high heat.

   Tip: Use cast iron or stainless steel for the best browning.

2. 2

   Brown the sausages on all sides for about 5 minutes total, turning occasionally. Remove and set aside on a plate.

   Tip: Don't worry about cooking them through; they'll finish in the oven.

3. 3

   In the same skillet, add shallots cut-side down and sear for 2 minutes until golden, then flip and cook 1 more minute. Add minced garlic and cook for 30 seconds until fragrant.

   Tip: The fond from the sausages will flavor the shallots beautifully.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.

   Tip: This concentrates the wine's flavor and builds a rich pan sauce.

5. 5

   Return sausages to the skillet, nestling them among the shallots. Add chicken broth, thyme sprigs, and bay leaf. Stir in Dijon mustard until combined.

   Tip: The mustard adds depth without making the dish taste mustardy.

6. 6

   Transfer the skillet to the oven and roast uncovered for 15 minutes until sausages are cooked through (internal temperature 160°F).

   Tip: Cover with foil if shallots are browning too quickly.

7. 7

   Remove from oven and stir in the frozen peas. Return to oven for 3-4 minutes just until peas are heated through.

   Tip: Adding peas at the end keeps them vibrant green and tender.

8. 8

   Remove thyme sprigs and bay leaf. Season with salt, pepper, and lemon zest. Serve hot directly from the skillet with crusty bread to soak up the pan sauce.

   Tip: The lemon zest brightens all the rich flavors at the end.