Favas with Blood Sausage and Bacon
Ingredients
- 1 cup olive oil
- 8 oz. thick-cut bacon, 1 slice left whole and remaining slices diced
- 3 scallions, trimmed and minced
- 2 morcilla sausages, 1 cut into 1⁄2"-thick slices and 1 left whole
- 1 1⁄4 lb. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas
- 1 tsp. Pernod
- 1 bay leaf
- Leaves of 1 sprig fresh mint, minced
- Pinch of sugar
- Salt
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