Lamb Sausage

• 1/2 pound (1 1/2 cups) dried white beans, such as Great Northern or cannellini, or 2 (15 1/2-ounce) cans white beans
• Kosher salt and freshly ground black pepper
• 8 links merguez sausage (about 1 pound)
• 4 tablespoons canola oil
• 3 shallots, finely diced
• 2 cloves garlic, finely chopped
• 2 red bell peppers, roasted, peeled, seeded, and diced (see page 250)
• 1/4 cup Zinfandel vinegar or other red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint leaves
• 2 teaspoons honey
• Zinfandel Glaze (recipe follows)
• 1 (750-ml) bottle red Zinfandel
• 2 tablespoons honey
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• (makes about 3/4 cup)

1. If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
2. Drain the beans, put them in a medium pot, and cover by 2 inches with cold water.
3. Bring to a boil over high heat.
4. Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour.
5. Drain well if needed.
6. If using canned beans, drain them, rinse well in cold water, and drain again.
7. Heat a grill pan or saute pan over high heat.
8. Brush the sausage with 2 tablespoons of the canola oil and grill or saute until golden brown on both sides and just cooked through, about 3 minutes per side.
9. Transfer to a plate lined with paper towels.
10. Heat the remaining 2 tablespoons canola oil in a large saute pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes.
11. Add the red pepper and cook for 1 minute.
12. Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey.
13. Season with salt and pepper and stir gently to combine.
14. Divide the beans among 4 large dinner plates and top with the sausages.
15. Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint
16. Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
17. Remove from the heat, stir in the honey, and let cool slightly.
18. Whisk in the oil and season with salt and pepper.
19. Keep warm.

white beans, kosher salt, sausage, canola oil, shallots, garlic, red bell peppers, zinfandel vinegar, extra virgin olive oil, parsley, mint leaves, honey, zinfandel, red zinfandel, honey, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/lamb-sausage-382787 (may not work)