SAUSAGES WITH BRAISED PUY LENTILS

SAUSAGES WITH BRAISED PUY LENTILS image

Yield 2 serves

Number Of Ingredients 13

Previous Next

2/3 cup puy lentils
4 Pork and fennel sausages
olive oil
1 glass red wine
2 garlic cloves, finely chopped
1 small onion, finely chopped
small sprig rosemary, finely choppsed
small handful of sage leaves, finely chopped
1 red chilli, seeded and chopped
1 heaped teaspoon tomato paste
1 cup beef stock
2 tbsp chopped flat leaf parsley
salt and pepper

Steps:

Cook the lentils in plenty of boiling water until mostly cooked. In a deep pan, gently fry sausages in olive oil until brown and then keep warm in oven. Tip off fat/oil from dish and discard. Boil down red wine (in same pan) until about 3 tablespoons, pour into jug and set aside. Add more oil to pan, add garlic, onion, herbs and chilli and cook over medium heat until soft. Add tomato paste and cook for a minute or two. Add drained lentils, red wine reduction and stock and mix well. Cook over low heat until lentils are cooked through but still retain some bite. Add more stock if the pan is drying out. Season with salt and pepper. Serve with sausages and chopped parsely.