Umbrian Lentils with Homemade Sausages

17 May

I loved making these. And eating them!

It is an Antonio Carluccio recipe from his book Simple Cooking, changed slightly to suit my tastes.

The method for making sausages from scratch is so clever! I will be trying it again with different flavour combinations, and the puy lentils are so full of flavour – I had the leftovers for lunch the following day and it felt like such a treat. Also, this is a bit cliche but usually I cannot stand celery, but here it just seems to merge with the other flavours so well that all it does it heighten those flavours… I’m glad I took the plunge and threw the celery in or I may never have known that I could abide it in super-delicious circumstances!

A special meal šŸ™‚

Serves 4.

  • 2 garlic cloves, peeled and squashed
  • 50g sun-dried tomatoes, cut into strips
  • extra virgin olive oil
  • 25og puy lentils
  • 450ml chicken stock
  • 2 celery stalks, chopped
  • salt and pepper, to taste

For the Sausages:

  • 500g minced pork
  • 50ml red wine
  • 1 tsp fennel seeds
  • pinch of dried chilli flakes
  • 1 scant tsp dried rosemary
  • salt and pepper, to taste
  1. For the lentils, fry the garlic and sun-dried tomatoes in a good glug of olive oil for a few minutes in a large pan. Then add the lentils, stock and celery. Cook for 30 minutes or until the lentils are soft. Cover and keep warm over a low heat.
  2. Meanwhile, in a medium bowl, mix the sausageĀ ingredientsĀ together well and season to taste with salt and pepper. Take a handful of mince and roll it into a sausage shape, about 8cm long and 3cm wide. Wrap tightly in a piece of foil, closing by turning in the ends as you would a sweet.
  3. Bring a large pan of water to the boil. Poach the sausages in the water until they pop up to the surface (2-3 minutes). Leave to cool a little, then remove the foil. Poaching the sausages should ensure that they hold together. GENIUS! šŸ˜€
  4. Moisten the sausages with a little olive oil, then fry or grill until golden on all sides, about 5 minutes.
  5. Add the sausages to the warm lentils and allow to cook gently together for 5 minutes.

011

We had ours with boiled potatoes and pencil leeks. Mmm! But crusty bread would also be a lovely addition šŸ™‚

 

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