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Sausages with Puy Lentils

Posted on February 21, 2015 in Recipes

I always think of this as grown up sausages and mash - it packs a punch with the strong flavours of onion, garlic and red wine but also has the comforting quality of being easy to cook and very easy to eat!

To serve 4 you'll need:

8 good quality sausages - I use rare breed, Gloucester Old Spot, sausages from my butcher.

Olive oil

3 x red onions, sliced

3 cloves of garlic, crushed

187ml red wine

100ml water

500g ready to eat, Puy lentils

2 tbsp parsley, chopped

Start by browning your sausages. I tend to do mine under the grill for a few minutes each side, but if it's easier just brown them in the pan you're going to cook in and take them out prior frying off the onions.

Soften your onions and garlic in a good slug of olive oil for about 5-6 minutes. Try to take your time as you want them soft rather than crispy! Add back in the browned sausages and pour over the wine and water. (If you are using dried lentils add them now and you may wish to add more water as they will soak them up as they cook).

Simmer for about 10 minutes or until the sausages are cooked. Stir in your ready to eat puy lentils and chopped parsley and warm through.

I like to serve this with some broccoli or other greens.