Sausages With Braised Puy 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 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.

BRAISED LENTILS WITH GARLIC SAUSAGE

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

SAUSAGES BRAISED WITH LENTILS

Steps:

• Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
• Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
• Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
• Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
• Cover and simmer for 30 minutes until the lentils are fully cooked.
• Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
• Stir in the redcurrant jelly, and season to taste.

SAUSAGES WITH BRAISED PUY LENTILS

Steps:

• Cook the lentils in plenty of boiling water until mostly cooked. In a deep pan, gently fry sausages in olive oil until brown and then keep warm in oven. Tip off fat/oil from dish and discard. Boil down red wine (in same pan) until about 3 tablespoons, pour into jug and set aside. Add more oil to pan, add garlic, onion, herbs and chilli and cook over medium heat until soft. Add tomato paste and cook for a minute or two. Add drained lentils, red wine reduction and stock and mix well. Cook over low heat until lentils are cooked through but still retain some bite. Add more stock if the pan is drying out. Season with salt and pepper. Serve with sausages and chopped parsely.

ROASTED SAUSAGES WITH BRAISED LENTILS

Steps:

• Preheat the oven to 350.
• Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don't worry about cooking them through), setting aside on a plate once browned.
• Add a little more oil to the skillet and saute the onion, carrot, and celery for 3 to 4 minutes, until softened.
• Add the lentils and the stock and bring to a simmer.
• Nestle the sausages back into the lentils and slide the skillet into the oven, then cook for 40 to 45 minutes, until the sausages are cooked through and the lentils are soft.