Last week was national week and I thought about lots of different sausage dishes from a rich oniony sausage casserole to spicy bbq sausage and fries but in the end I decided to go classic french with this sausage and lental dish.
It was warming and comforting with the earthy lentals and deep meaty sausage. We eat this with lots of English mustard, the kick of the spicy yellow sauce worked perfectly.
Here’s how I did it;
For the lentils:
- 1 Cup of puy lentils
- 1 large carrot
- 3 gloves of garlic
- 1 pint of good quality chicken stock
- 100grams of cold butter (cubed)
- 1 tablespoon of Worcestershire sauce
- Lots of black pepper
For the sausages
- 6 good quality pork sausage
- 1 table spoon of honey or agave syrup
Cut the pealed carrot into small dice and add to a sauce pan along with the puy lentils and chopped garlic, add the chicken stock and simmer for about 20 mins until soft but still holding their shape. The liquid should have reduced and intensified, coating each lentil with its chickeny goodness.
At the same time pop the sausages into a frying pan with a little oil, about a teaspoon or two. I cooked them low and slow, I do it this way so I get a deep brown colour to my sausages giving them extra favour. Right at the end, add the honey or syrup, this gives the sausages a beautiful shine and really caramelises the outside of the sausage. Be careful not to burn them, don’t forget to turn down the heat.
Once the lentils are cooked, stir in the Worcestershire sauce black pepper and salt. These lentils can take a lot of pepper so don’t be afraid to give it a few extra turns of the pepper mill. Finally stir in the cold butter, this enriches the sauce and gives it a silky texture.
I served these sausages and lentils with charred Broccoli and roasted onion petals.
Let me know if you give it a go x