
Sausage casserole with lentils
Deliciously flavours in one pot. This lovely sausage and lentil casserole recipe is a lovely way to embrace a cold winter day. The flavours are amazing with the mustard and fennel, while the bacon and lentils finish it off. A joy to cook and a joy to eat.
Serves: 6
Cooking time: 1 hour 15 minutes
Ingredients
- 8 pork sausages
- 2 garlic cloves, peeled and chopped
- 2 onions, finely chopped
- 1 fennel bulb, chopped
- 180g of bacon, cut into strips
- 1 celery stick, chopped
- 1 large carrot, chopped
- 1 tsp thyme leaves, chopped
- 450ml of chicken stock
- 1 tsp balsamic vinegar
- 1 tsp redcurrant jelly
- 200g of lentils, dried
- 2 tbsp of half fat crème fraîche
- 1 tbsp of wholegrain mustard
- 4 tbsp of olive oil
- 1 pinch of salt|
Method
- 2 tbsp of olive oil
- 8 pork sausages
- 2 tbsp of olive oil
- 2 garlic cloves, peeled and chopped
- 2 onions, finely chopped
- 1 pinch of salt
3. Fry until the onions are soft but not coloured, approximately 3-4 minutes
4.Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages
- 180g of bacon, cut into strips
- 1 celery stick, chopped
- 1 large carrot, chopped
- 1 tsp thyme leaves, chopped
- 1 fennel bulb, chopped
- 450ml of chicken stock
- 1 tsp balsamic vinegar
- 1 tsp redcurrant jelly
- 200g of lentils, dried
7. Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water
8. Just before serving, mix together the mustard and crème fraîche in a bowl
- 2 tbsp of half fat crème fraîche
- 1 tbsp of wholegrain mustard
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