Sausage and lentils for dinner?
), but is exceptionally delicious and fabulously hands off.
No sausage stove splatter to deal with.
Puy lentils / French lentils. Sold in packets at large grocery stores (Coles, Woolies)
No bland lentils the flavour boost it gets from the sausages is everything!
And the lentils are nice and juicy so they act as the sauce for the sausages!
- Food language global standardisation.
Someone make it happen!
For this one pan sausage & lentils?
But theres enough browning on the surface that you wont feel robbed.
This coming from a food-browning fiend!
The lentils dont cook as evenly as thetraditional methodon the stove.
Ironically, I love the firmer lentils, they are like nuts.
I want to scoop them all off and put it in my bowl!
(Oh wait, I DID. )
The lentils get a massive (free!)
Puy lentils / French lentils. Sold in packets at large grocery stores (Coles, Woolies)
flavour boost from the sausage juices that drip into the lentils as they cook.
(PS Dont skip the cumin seeds).
Ive used 2 sausages per serving so opted for medium size ones around 85g/3oz each.
Also, if you use gigantic ones, you may struggle to fit them in!
Nobody wants pale, colourless sausages!!
See below for a close up photo.
Also works withgreen lentils / brown lentils.
This is what makes this dish so delicious!
Cumin seeds Promise me you wont skip this!
Makes the lentils sing.
EschalotAromatic flavour base for the dish.
Also known as French onions and called shallots in the US.
Prevent screen from sleeping
They are like baby onions, but with purple-skinned flesh.
Not to be confused with what some people in Australia call shallots, ie.
the long green onions.Substitutewith ordinary brown onion.
Garlic The other essential flavour base for this dish.
Chicken stock/broth The braising liquid.
Makes this dish much tastier than just using water.
It doesnt matter if your burner is much smaller than the roasting pan mine is!
Just keep the eschallots, garlic etc in the middle of the pan over the heat.
Then add the cumin seeds and saute for a minute until theyre nice and toasty.
Add the dried lentilsstraight into the roasting pan.
Add everything else Then add the chicken stock, raw chopped carrots, salt and pepper.
Stir and bring the liquid to a simmer.
Sausages Turn the heat off and gently place the raw sausages on the surface, dont push them in.
It will stick naturally to the exposed liquid.
Bake Transfer to a 200C/400F (180C fan) oven.
Bake for 25 minutes covered then 20 minutes uncovered until the sausages are browned.
Dinner, done in one pan.
No sausage stove-splatter to deal with how good is that???!!
Whats with the paper cover?
In classical French cooking, its called acartouche.
So it acts as the sauce for the sausage.
Kind of like a triple-duty side dish, really.
Who ever knew lentils held such magic powers?
And who ever knew lentils could be so incredibly delicious?
Because who ever thought to cook lentilswithsausages*??
Really hope you try this one.
I know youve got a packet of lentils somewhere in the dark depths of your pantry!!
Nagi x
- It was not I who thought of this.
It was RecipeTins very own lentil-loving Frenchman,Chef JB.Thank you JB!
This is the dinnertime photo she sent me.
Thats Dozer on the right the tallest one, smacking his lips in anticipation!
