Sausages with Puy Lentils
Lentils have a great affinity with pork and sausages as they have the capacity to absorb the richness.
|Need help with conversions?|
You will also need a 6 pint (3.5 litre), flameproof, lidded casserole.
This recipe is from The Delia Collection: Pork
Begin by rinsing the lentils, then place them in a saucepan with 1/34 pints (1 litre) of water (don't add any salt), bring them to simmering point and cook gently for about 30 minutes, or until the lentils are tender but not disintegrating. Then drain them and keep the cooking liquid.
Meanwhile, fry the onion and garlic in the butter and 1 tablespoon of the oil in the casserole for 8-10 minutes to soften.
Next, add the tinned tomatoes, sugar, thyme and bay leaf, and some salt and freshly milled black pepper, and let it all simmer gently (without a lid) until the liquid reduces and it becomes rather thick - you may need to stir it now and then and it will take about 5-7 minutes.
Now heat the remaining tablespoon of oil in a large frying pan and brown the sausages all over in it.
Then, using a draining spoon, transfer them to the tomato mixture. Add the cooked lentils and 10 fl oz (275 ml) of the liquid they were cooked in. Stir well, then continue cooking over a very gentle heat for about 30 minutes - with a lid - and, if the mixture begins to look dry, add a little more liquid.
Taste and add pepper and salt, if it needs it, before serving.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Pork, cider and apples were made for each other, which is why they combine beautifully in this wonderful autumnal recipe. Simply add mash...
Delia's take on potatoes boulangere offers a cheap and sustaining supper dish, with the addition of sausages. What could be more satisfying on a cold day?
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
Delia loves braised sausages - and this glorious recipe reveals why: succulent pork complemented with apples and juniper create a brilliant winter warmer. Comfort food at its best.
This makes a nice accompaniment to 1 lb (450 g) ordinary fried sausages.
Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.
Most Popular recipes
Our Top 10 Easter Chocolate Cakes
Win with New Zealand Lamb & Gastrolux Cookware
18 Apr 2014 15:40
18 Apr 2014 12:24
|Food and travel||
03 Feb 2014 19:58
Curried white sauce
19 Apr 2014 01:11
|Can Anyone Help?||
Why cupcakes hollow
18 Apr 2014 19:40
01 Apr 2014 23:34
08 Apr 2014 13:45
and so is Winter!!
22 Mar 2014 08:28