Cook the fava beans in a pot with boiling water and salt for about 20 minutes. Drain them and set them aside.
Peel the onion and chop finely. IN a pan with olive oil, poach them over low heat, covered and with a bit of added salt. Peel the garlic cloves and chop them. When the onion is transparent, add the chopped garlic and brown it.
Add the fava beans, mint and blood sausage, sate everything and add the glass of wine. Remove and let cook for 15 minutes over low heat.
Remove the blood sausage, chop it up and serve it all mixed together.
Servings 4