Best Spiced Lamb Sausage With Green Lentils Recipes

SPICY SAUSAGE AND LENTIL CASSEROLE

Steps:

• Heat the oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate, leaving the oil in the casserole.
• Add the onion, carrot, garlic and chilli flakes to the casserole, cover and cook gently for 10 minutes until softened and lightly golden.
• Take off the lid and stir in the cumin, paprika and tomato purée, then cook for 1 minute. Stir in the red lentils, chicken stock, chopped tomatoes and sausages and bring to a simmer, stirring to stop the lentils sticking to the base of the casserole.
• Cover and simmer for 40 minutes until the sausages are tender, the lentils are cooked and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken it. Stir in the puy lentils and most of the parsley and season to taste with salt and pepper. Scatter over the remaining parsley and serve with garlic bread, couscous or rice.

SPICED LAMB SAUSAGE WITH GREEN LENTILS

Steps:

• To prepare the sausages, in a mixing bowl, combine the lamb, pancetta, fatback, salt and pepper and the dried herbs and spices, except for the parsley and coriander. Stir to blend.
• Put a third of the sausage mixture into the bowl of a food processor and process until it is very finely chopped but not pureed. Do the same with the second third of the meat mixture. Process the last third, leaving it chunkier. In a large bowl, combine by hand the three batches of meat until the larger chunks are evenly distributed. Allowing the sausage mixture to stand overnight, covered in the refrigerator, enhances the flavor, but it is not crucial.
• On the same day you are serving the dish, chop and add the parsley and coriander. Mix well and form into eight patties about two-and-a-half-inches in diameter and one-inch thick. Set aside.
• To prepare the lentils, rinse them under water and remove any stones.
• In a three-to-four-quart heavy-bottomed saucepan, melt the duck fat over a medium flame. Add the peeled shallots and saute for approximately five minutes, or until slightly golden. Add the carrot pieces and saute an additional five minutes, stirring occasionally. Add the lentils, stir to coat with fat and continue cooking for three minutes.
• Add the six cups of stock, salt, pepper and bouquet garni. Bring to a boil, then lower the flame. Simmer until the lentils are tender and most of the liquid has been reduced to a thin syrup. Discard bouquet garni. This should take about one hour. The lentils may be prepared up to this point one to two days in advance. Store, covered, in the refrigerator.
• Preheat the oven to 375 degrees.
• Pour the lentil mixture into a two-quart shallow baking dish and evenly space the eight raw sausage patties on top. Sprinkle with the bread crumbs. Bake on the middle rack of the oven until the sausages are browned and the lentils are bubbly hot, about 45 minutes.
• Serve immediately, with warm bread and roasted beets dressed with Sherry vinegar and walnut oil.

SPICY LAMB AND LENTILS

Steps:

• Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
• Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

SAUSAGES AND GREEN LENTILS WITH TOMATO SALSA

Steps:

• First things first; get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chili, and fry on a gentle heat for 10 minutes, until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar - it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your canned tomatoes, chopped up. Simmer slowly for half an hour while you get on with your lentils.
• Preheat the oven to 400°F. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stems from the parsley. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting pan in the preheated oven for 25 minutes or until golden and crisp. Drop your broccoli into a pot of boiling water for a few minutes when the sausages come out of the oven. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
• Once the lentils are cooked, remove the parsley stems and bay leaf and pour away most of the water from the pot. Mash the garlic cloves up with a spoon, mix in with the lentils, and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all your finely chopped parsley leaves, mix, and season.
• Remove the sausages from the roasting pan and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.