Sausage and lentil casserole

About

With plenty of deliciously comforting flavours in one pot, Geoffrey Smeddle’s hearty sausage and lentil casserole recipe is a delicious way to stave off the winter’s chill. Lentil’s add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth. This simple recipe was developed by Geoffrey as part of a campaign with the Sunday Herald.

Type: Main

Serves: 6

Ingredients

  • 8 pork sausages
  • 2 garlic cloves, peeled and chopped
  • 2 onions, finely chopped
  • 1 fennel bulb, chopped
  • 180g of bacon, cut into strips
  • 1 celery stick, chopped
  • 1 large carrot, chopped
  • 1 tsp thyme leaves, chopped
  • 450ml of chicken stock
  • 1 tsp balsamic vinegar
  • 1 tsp redcurrant jelly
  • 200g of lentils, dried
  • 2 tbsp of half fat crème fraîche
  • 1 tbsp of wholegrain mustard
  • 4 tbsp of olive oil
  • 1 pinch of salt

Method

Step 1.

Place a frying pan over a medium heat and add 2 tablespoons of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside

Requires

  • 2 tbsp of olive oil
  • 8 pork sausages
Step 2.

Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt

Requires

  • 2 tbsp of olive oil
  • 2 garlic cloves, peeled and chopped
  • 2 onions, finely chopped
  • 1 pinch of salt
Step 3.

Fry until the onions are soft but not coloured, approximately 3-4 minutes

Step 4.

Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages

Requires

  • 180g of bacon, cut into strips
  • 1 celery stick, chopped
  • 1 large carrot, chopped
  • 1 tsp thyme leaves, chopped
  • 1 fennel bulb, chopped
Step 5.

Add the chicken stock and bring to a gentle simmer

Requires

  • 450ml of chicken stock
Step 6.

Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils

Requires

  • 1 tsp balsamic vinegar
  • 1 tsp redcurrant jelly
  • 200g of lentils, dried
Step 7.

Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water

Step 8.

Just before serving, mix together the mustard and crème fraîche in a bowl

Required

  • 2 tbsp of half fat crème fraîche
  • 1 tbsp of wholegrain mustard
Step 9.

Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraîche

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