Garlic Sausage with Field Peas

Heat oil in a medium saucepan over medium until shimmering. Add onion and garlic, and cook, stirring occasionally, until tender, about 7 minutes. Add peas, 3 cups water, thyme sprigs, salt, and pepper. Bring to a simmer over medium-high. Reduce heat to medium-low, and cook until tender, about 25 minutes. Keep warm over low.

Whisk together vinegar, lemon zest, lemon juice, shallot, salt, and pepper in a small bowl. Let stand 15 minutes. Whisk in mustard, honey, and garlic. Whisk in oil in a slow, steady stream until emulsified.

将8夸脱的水带到一个大量的中高的牛奶储备。在一个大碗准备冰浴。添加香肠链接到煨水;将热量减少到中低，保持在160°F和170°F之间的水温。偷猎香肠，直到煮熟，在香肠寄存器中插入的温度计135°F，6至8分钟。立即将香肠转移到冰浴中，然后静置直至完全凉，约10分钟。在链接之间切割香肠。在烤架预热，约30分钟的同时放置在室温下。

Open bottom and top vents of a charcoal grill completely. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto one side of bottom grate of grill.

Place sausages on oiled grate over side with coals, and grill, covered, just until grill marks appear, about 2 minutes per side. Using tongs, gently move sausages to side of grill without coals, and grill, covered, until a thermometer inserted in sausage registers 145°F, 5 to 6 minutes. (If fire starts to flare up, move sausages or spritz coals with water. Resist the urge to grill quickly, as high heat will make the sausages burst.) (If using a grill pan, heat pan over medium-high, and lightly grease. Grill sausages until grill marks appear on both sides and a thermometer registers 145°F.)

Drain warm field peas; discard liquid. Toss peas with 1/2 cup vinaigrette. Serve grilled sausages over dressed field peas; garnish servings with baby mustard greens. Drizzle with additional vinaigrette to taste.