The recipe below would be ideal for Memorial Day, tailgating, or just kicking back and watching a little television. Anytime’s the right time for a recipe that calls for hot Itallian sausage and Castello-Rosenborg® Crumbled Blue cheese!
Fava Bean and Sausage Dip Recipe
3 cups fava beans, fresh or frozen
3 garlic cloves
1/2 teaspoon kosher salt
8 oz. fresh hot Italian sausage, casings removed
3 tablespoons tahini paste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1/4 cup chopped parsley
1/2 cup Castello-Rosenborg® Crumbled Blue cheese
Flatbread crisps, cracker or pita breads
- Bring fava beans, garlic, and salt to a boil. Reduce heat and simmer until beans are tender, about 3 minutes. Drain and set aside.
- Crumble sausage and cook in a skillet over medium heat for three minutes. Drain fat, return to heat, and continue cooking until sausage is completely cooked. Set aside.
- In a food processor, combine tahini, olive oil, lemon juice, and lemon zest. Add fava beans and parsley; pulse to a coarse mixture.
- Transfer mixture to a platter and top with sausage and crumbled blue cheese. Serve with crisps, crackers or pita.