Ingredients
- Serves 6
- 2 Tbsp olive oil
- 1 large onion, peeled, cut into large dice
- 2 tsp tomato puree
- 2 bay leaves
- 2 carrots peeled, small dice
- 2 celery stalks, small dice
- 150g pancetta, streaky bacon or bacon lardons
- 1 sprig fresh thyme
- 8 herby beef or venison sausages
- 75ml red wine
- 500ml chicken stock
- 150g French green lentils (puy lentils)
- Sea salt and freshly ground black pepper
Sausage and French Lentil Casserole
Method
- • Heat oil in a heavy based pot or casserole dish
- • Add the sausages and brown all over
- Remove and set aside • In the same pan, add the carrot, bacon, onion and celery
- • When the bacon has sizzled, add the tomato puree and red wine to deglaze the pan • Add the stock lentils and thyme and cook for 15 minutes • Add the sausages, nuzzling them amongst the lentils, place on the lid and cook until the lentils are tender • I
- • Carry the pot directly to the table and serve with a robust red wine, a crunchy salad and plenty of crusty bread
Comments
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