Allium Caper, Snow Peas, Spring Onion, Stinging Nettle Cream

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add the Calabrese sausage meat, breaking it up with a spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon to a bowl and set aside, leaving fat in the pan.

Cook sausage

Deglaze and make sauce: Reduce heat to medium, add the minced garlic and diced shallot to the pan with the sausage fat. Sauté until translucent and fragrant, about 1–2 minutes. Add 60 ml white wine to deglaze, scrape any browned bits, and simmer until reduced by half (about 1–2 minutes). Pour in 120 ml chicken stock and simmer until slightly reduced, about 3 minutes. Return the cooked sausage to the pan and stir to combine; keep warm on low heat while you prepare nettle cream and vegetables.

Prepare capers and spring onions: While sausage cooks, rinse and drain capers, thinly slice spring onions on the bias. Zest the lemon and reserve zest; squeeze 1 tbsp juice for later.

Quick-cook snow peas: Bring a small pot of salted water to a boil. Blanch snow peas 20–30 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Finish vegetables with sausage: With the sausage in the pan on low heat, add the blanched snow peas, sliced spring onions, and 2 tsp rinsed capers. Stir gently to warm through for 1–2 minutes. Add reserved lemon zest and 1 tbsp lemon juice, season with 1/2 tsp flaky sea salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Blanch and cool nettles (if not already blanched): Wearing gloves, bring a small pot of water to a boil. Submerge nettle leaves for 30–45 seconds until wilted and bright green. Transfer to an ice bath. Squeeze out excess water and roughly chop.

Blend cream: In a blender or food processor combine the blanched nettles, 120 ml heavy cream, 2 tbs crème fraîche, 1 tsp lemon juice, 1/2 tsp salt, and 1/8 tsp white pepper. Purée until very smooth, about 30–45 seconds. Taste and adjust seasoning—add a little more lemon or salt if needed. If mixture is too loose, chill 10–15 minutes to thicken slightly; alternatively gently heat in a saucepan over low heat, stirring, but do not boil as cream may separate.

Strain (optional): For an ultra-silky cream, push the purée through a fine-mesh sieve into a bowl, pressing to extract as much as possible. Keep warm or serve chilled depending on preference (warm provides a saucier finish; chilled gives a cool contrast).

Plate assembly: Spoon a generous smear or pool of stinging nettle cream on each plate (about 2–3 tbs per serving). Place the warm Calabrese sausage and vegetable mixture atop or beside the cream (about 1/2 cup sausage mixture per serving).

Garnish and finish: Drizzle 1 tsp extra-virgin olive oil over the dish, scatter crumbled ricotta salata or grated pecorino, add microgreens or baby basil, and finish with a small pinch of lemon zest. Serve immediately.

fresh Calabrese sausage (spicy pork sausage), casings removed

extra-virgin olive oil

unsalted butter

garlic (minced)

shallot (finely diced)

dry white wine

light chicken stock

capers (rinsed and drained)

spring onions (white and light green parts), sliced on bias

snow peas, strings removed

lemon (zest and 1 tbsp juice)

flaky sea salt

freshly ground black pepper

fresh young stinging nettle leaves (blanched and cooled)

double cream or heavy cream

crème fraîche or sour cream

fresh lemon juice

salt

white pepper

microgreens or baby basil (optional)

extra-virgin olive oil for finishing

crumbled ricotta salata or grated pecorino

Calabrese Sausage

Make Calabrese Sausage Recipe in just 35m. Allium Caper, Snow Peas, Spring Onion, Stinging Nettle Cream

Calabrese Sausage Recipe

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