Sausages With Braised Puy Lentils Recipes

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.

Steps:

• Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
• Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
• Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
• Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
• Cover and simmer for 30 minutes until the lentils are fully cooked.
• Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
• Stir in the redcurrant jelly, and season to taste.

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.