Pork Sausages With Lentils Recipes

ITALIAN SAUSAGES WITH LENTILS

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

SAUSAGE & LENTIL ONE-POT

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

SAUSAGE AND LENTILS

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

SAUSAGES WITH CREAMY LENTILS

Steps:

• Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
• Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
• Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

SAUSAGES WITH PUY LENTILS

Steps:

• 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.