Sausages and Lentils
Tonight is one of my favourites sausages which I always love. There are so many different types for sausages so choose which you like for this recipe.
I am using wild garlic and black pepper sausages. These I bought the other day from our local farm shop. These I am going to cook with green lentils, chopped rosemary and red wine.
I am using dried lentils which because of their long cooking time are ideal for a thermal cooker where they can be left to slowly soften.
INGREDIENTS
• 3 tbsp olive oil
• 10 to 12 of sausages of your choice
• 1 onion, chopped
• 2 garlic cloves, thinly sliced
• 1 tbsp rosemary, chopped
• 2 x 400g tins tomatoes. chopped
• 16 juniper berries
• ½ tsp grated nutmeg
• 2 bay leaves
• 1 dried chilli, crushed
• 185 ml red wine
• 20 ml water
• 2 x 410g tins of green lentils
• Salt and pepper
METHOD
1. Heat the oil in the inner pot.
2. Add the sausages in batches and cook over a medium heat until they are browned on all sides.
3. Remove the sausages and keep warm.
4. Add the onion and garlic and cook until the onion is softened.
5. Stir in the rosemary and tomatoes and cook for 5 minutes until the juice is thickened.
6. Add the juniper berries, nutmeg, bay leaves, chilli, wine and water.
7. Bring to the boil and then add the sausages and lentils.
8. Stir and bring back to the boil.
9. Put the lid on and turn down the heat and simmer for 2 to 3 minutes.
10. Put the inner pot into the insulated outer container and shut the lid.
11. Thermal cook without power for a minimum of 2 hours.
12. Serve with crusty bread.
NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.