Lyonnais Sausage in Pistachio Shell and Chickpea Velouté Recipe

Ingredients:

6 Lyonnais sausages
1 cup shelled pistachios
2 cups cooked chickpeas
2 cups chicken broth
1/4 cup heavy cream
2 garlic cloves, minced
2 shallots, minced
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F.
Grind the pistachios in a food processor until they are finely chopped.
Remove the sausage casing and form the meat into small balls.
Roll the sausage balls in the chopped pistachios until they are coated. Place them on a baking sheet lined with parchment paper.
Bake the sausage balls in the oven for 10 to 15 minutes or until they are fully cooked and golden brown. Remove from oven and set aside.
Heat the olive oil in a large pan over medium heat. Add the garlic and shallots and sauté until they are translucent.
Add the chickpeas and chicken broth to the pan and bring to a boil. Reduce heat to low, cover the pan, and let it simmer for 10 to 15 minutes, stirring occasionally.
Remove from heat and use an immersion blender to blend the chickpea mixture until smooth. Add heavy cream, salt, and pepper to taste.
Serve the sausage balls on a bed of chickpea velouté and enjoy!

Verdict:

This Lyonnais Sausage in Pistachio Shell and Chickpea Velouté recipe is a unique and flavorful dish that will impress guests or make for a memorable weeknight meal. The sausage is perfectly seasoned and the pistachio coating adds a nice texture. The creamy chickpea velouté is a satisfying and hearty complement to the meaty sausage. Overall, this recipe is a delicious and elegant way to enjoy sausage and legumes together.