Recipe by Hawthorne
A warming winter dish - lovely with mashed potato and a green vegetable. Puy lentils can be substituted for the black beluga lentils, but will need to cook for a little longer. The recipe also works well with pork or venison sausages.
- 8 lamb sausages
- 1 tablespoon olive oil
- 1 medium onion
- 1 stalk celery
- 2 medium carrots
- 2 garlic cloves
- 200 g black lentils
- 200 ml red wine
- 400 ml chicken stock
- 150 g mushrooms
- 1 stalk rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon red currant jelly
Directions See How It's Made
- 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.