Parisian style Sausages and Puy lentils

Mimi ON Nov 01, 2010 AT 2:24 pm

Sausages and Lentils

Sausages and Lentils (not image from actual recipe)

By John Gregory-Smith

It’s National Sausage Week all this week and being one of my favourite ingredients I couldn’t resist writing a recipe to celebrate. But what to make? Frankly a good sausage sandwich with ketchup is one of life’s great pleasures so it was a hard choice. 

A few weeks ago I was lucky enough to have been invited to the Monet exhibition in Paris – which was amazing by the way. After the exhibition I met up with a mate and we went to a brassiere to get the Plate de Jour and a carafe du vin rouge for lunch. The wine came accompanied by the best French bread that was soft on the inside and slightly hard and chewy on the outside, followed rapidly buy our Plate de Jour. The meal consisted of beautifully cooked puy lentils with thick slices of meaty saucisson and a fresh green salad. The lentils were so rich and hearty, cooked slowly in a really thick sauce that was packed full of red wine and dry herbs. I just loved it and couldn’t resist making it the second I got home.   

I have made my version of this Parisian delight using 4 meaty traditional pork sausages from the Rhug Estate in Wales, which are a fantastic product and available from www.rhug.co.uk (RRP: £3.83 pack of six)

Traditional Pork Sausages from Rhug

Traditional Pork Sausages from Rhug

Parisian style Sausages and Puy lentils

Serves 4

200g puy lentils
2 tbsp olive oil, plus a little extra for drizzling over the lentils
4 large Rhug Estate traditional pork sausages
½ a red onion, finely chopped
2 sticks of celery, finely chopped
1 large sweet bell pepper, deseeded and finely sliced
1 clove garlic, finely sliced
100ml good red wine
280ml chicken stock
1 tin chopped tomatoes
½ tsp dry thyme
Juice of ½ a lemon
A handful of finely chopped parsley leaves
Sea salt and freshly ground black pepper

Preparation:

Cook the lentils as directed on the packet, drain and drizzle with a little oil to prevent sticking and set to one side.

Meanwhile, heat a large pan over a medium heat and add olive oil. Once hot add the sausages and cook for 5-6 minutes, or until they have browned on all sides. Remove from the pan and set to one side on a plate.

Re heat the pan over a medium heat and chuck in the onion and celery. Mix them well in the oil and cook, stirring occasionally, for 4-5 minutes or until the edges are just turning golden. Put in the peppers and garlic, mix well and continue to cook, stirring occasionally, for another 4-5 minutes or until everything is beautifully golden.

Pour in the red wine and cook, stirring occasionally, for 1.5-2 minutes or until the alcohol has evaporated. You will know when this has happened when the acrid smell gives way to a lovely and sweet one.

Tip in the stock, tinned tomatoes, dry thyme and season with a good pinch of salt and pepper. Mix everything together really well, return the sausages to the pan and add the lentils. Give everything another mix, bring to the boil, reduce the heat to low and simmer gently for 30-35 minutes or until the sauce has been completely absorbed, remembering to stir occasionally.

Finally to freshen things up add the lemon juice and parsley mix well and serve immediately.

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