Cutlets made from smoked sausage and beans

Ingredients:

• 85 g dry-cured chorizo ​​sausage, finely chopped
• 3/4 cup breadcrumbs
• 1/3 cup chopped almonds
• 2 cloves garlic, finely chopped
• 2 cans white beans (430g each), drained and rinsed
• 1 large egg
• 1/4 cup fresh parsley
• 5 tbsp olive oil, plus more for drizzling
• 1 red bell pepper
• 1 tablespoon red wine vinegar, plus more for drizzling
• 4 cups arugula

Preparation:

1. Cook the sausage pieces in a large skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a food processor. Add 1/4 cup breadcrumbs, almonds, and 1 clove garlic to the skillet with the fat. Cook, stirring, until the breadcrumbs and almonds are toasted, about 3 minutes; transfer to a bowl.
2. Add the beans, egg, remaining 1/2 cup breadcrumbs, parsley, 1 tablespoon olive oil, remaining 1 clove garlic, 1/2 teaspoon salt, and a few grinds of pepper to a food processor. Process until a paste with small chunks forms. Form eight 1-inch-thick patties (using about 1/3 cup mixture per patty) and place on a baking sheet. Freeze for 10 minutes.
3. Prepare romesco sauceChar the peppers over a gas burner over medium heat for 6 to 8 minutes. Alternatively, you can grill the peppers until charred. Remove the stems, seeds, and any blackened skin. Rinse the food processor and puree the peppers with the almond mixture, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon salt. For a thinner consistency, add 1/3 cup water. Season with salt and pepper.
4. Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the patties and cook, turning once, until browned, 4 to 5 minutes.
   
   Divide the romesco sauce among bowls and top with the cutlets. Drizzle the arugula with olive oil and vinegar and season with salt. Serve the salad with the cutlets.
   
   Recipe cutlets made from sausage mince and potatoes.