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Sausage casserole with lentils

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

Sausage and lentil casserole

 

  • 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

1. Place a frying pan over a medium heat and add 2 tablespoons of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside
2. Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt
  • 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
5. Add the chicken stock and bring to a gentle simmer
  • 450ml of chicken stock
6. Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils
  • 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
9. Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraîche
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