Grains + Sausage
1 1⁄2 cups (220g) shelled fresh peas (could use frozen)
2 teaspoons olive oil
4 small shallots (90g), sliced
2 Field Roast Bratwurst Sausages
1 cup cooked emmer (farro)
1⁄4 cup loosely packed minced dill
1⁄2 teaspoon lemon zest
1⁄4 to 1⁄2 teaspoon sea salt

1⁄2 cup soaked cashews
1⁄2 cup water
1 tablespoon olive oili
1 teaspoon stone-ground mustard
1⁄2 teaspoon apple cider vinegar
1⁄2 teaspoon sea salt


Light grill. Toss peas with olive oil and place in a grill pan. Transfer peas/shallots/sausages to the grill and cook until all are cooked and lightly charring. Remove from heat, mince shallots, and slice sausages. Assemble grain bowl with cooked emmer, peas, shallots, dill, lemon zest, and salt. Taste and add more salt as needed. For the sauce, add the ingredients to a blender and puree until smooth. Assemble bowls with a generous amount of the sauce (you’ll have leftovers), emmer mix, and sliced sausages.