Lamb Sausage with Pea Purée and Pea Sprouts

Ingredients

• 3 tablespoons unsalted butter, divided
• 4 lamb sausages
• 2 1/2 cups fresh or frozen baby peas
• 2 tablespoons chopped mint leaves
• Kosher salt and freshly ground black pepper
• Handful fresh pea sprouts
• 1/2 cup feta cheese, crumbled
• 4 pitas, quartered

Directions

1. Warm 2 tablespoons butter in a 12-inch non-stick skillet over medium-low heat. Once the foaming settles down, add the lamb sausages and put the lid on the pan. Cook them until the underside is well browned, 8 to 10 minutes. Turn the sausages over, cover the skillet again, and continue cooking until the second side is browned and the sausages are cooked through, another 8 to 10 minutes.
2. While the sausages cook, set a medium saucepan with 1 quart of salted water over high heat and bring it to a boil. Stir in the peas and cook just until they are hot and tender, 1 to 2 minutes. Drain them, saving 1/4 cup of the cooking water. Add the peas to a food processor with 1 tablespoon butter and the chopped mint. Purée until smooth, drizzling in enough of the reserved liquid to make it about as thick as hummus. Taste and season with salt and pepper.
3. For each plate, add a spoonful of the pea purée, then place a sausage on top. Finish with pea sprouts, a little feta, and pita triangles alongside.