— with egg sausage with potato and onion
Heat the oil and fry the chopped onion in julienne. It is important to achieve a caramelized texture, therefore, it is necessary to sauté at low/medium heat for a long time.
Once the onion is caramelized, add the chopped garlic and two minutes later, add the chopped parsley.
When the garlic is fried but not toasted, add the dry sherry.
Let the alcohol off and add water.
Add the fresh green peas, stir and cover until boiling.
Cook for 4 minutes and add the sausage cut into chunks of 1 cm max.
Add the mint and leave aside covered for two minutes.