Sausage & Lentil Ragout

We love sausages and we love lentils.  Sometimes you just need some comfort food and this recipe is so easy and delicious it ticks all the boxes when it comes to flavour and texture.  I always use very good quality sausages and I find the German Weisswurst type are terrific as there is barely any fat in them and they are quick to brown and pop into the luscious lentil mixture in minutes.

Feel free to add or take out anything you like – this recipe has a sort of Italian flavour because of the balsamic and tomatoes but any vegetables you have to hand will suffice.  The vinegar gives a lovely tang and red or white wine vinegar can also be used.

Sausage & Lentil Casserole

 

When I served this up I had some toasted olive bread on the side – yummy…

Sausage & Lentils

Ingredients:

1 teaspoon olive oil

2 cloves garlic grated

1 onion finely chopped

2 celery sticks finely chopped

1 carrot finely diced

12 cherry tomatoes left whole

1 tub tomato paste

1 bottle passata

2 tins brown lentils, drained and rinsed

1 bag baby spinach

2 teaspoons Massel chicken stock powder

Salt & pepper to taste

Pinch sugar

1 tablespoon balsamic vinegar

6 long good quality sausages

Continental parsley for garnish

Method:

In a large pan, heat olive oil and gently fry the onions, carrot & celery until softened

Add grated garlic and fry for a few more minutes

Add tomato paste and passata and combine thoroughly

Add in the stock powder and simmer with lid on for around 15 minutes or until vegetables are soft

Throw in the lentils, whole cherry tomatoes and spinach and a little extra water if too thick.

Add in balsamic vinegar and season to taste

In the meanwhile gently fry sausages in a separate pan until golden brown and cooked though

Cut each sausage into four diagonally and tip into the lentil mixture

Mix thoroughly and heat through

The mixture can be left on a gentle simmer for another 15 minutes or so to ensure the flavour goes through the sausages

Sprinkle some finely chopped continental parsley on top and serve with crusty bread or polenta

 

Bon Appetit!  🙂

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