These past few
weeks I have to admit that I've been feeling more than a little pleased with
myself. Whilst the rest of the nation has been recoiling in horror in the
discovery that it’s been gleefully consuming unknown quantities of equine off
cuts, as direct result of its lust for cheap convenient gastronomic banality, I've been tucking into food that, I have,
as always, cooked from scratch I know exactly how much Dobbin is in my
lasagne.
So with that self
indulgent “I told you so” opening you’d wonder why I'm eulogising about
sausages. Of all the food stuffs they’re the worst aren't they? Full of
sawdust, pig’s knuckles and cows face surely. Well, that depends on which
sausages you buy. 50 “pork” sausages for £1 then really you can’t complain
about the odd bit of kneecap. However if you spend the extra cash on some
quality sausages you can still make a satisfying, tasty and in these early
parts of the year a welcome, warming and
comforting dish.
I've been trying
to perfect the ultimate sausage casserole, using beans etc . but with these
meaty Puy lentils, I think I've cracked it
What’s more this
is so cheap to make, OK it assumes you have some of the stuff already in , even
if you don’t the initial outlay isn't that great
This really does
make a satisfying, tasty and warming dish, perfect for this time of year
Sausage and
Lentil Casserole - Feeds 6
Total cost (Based on having most of the ingredients
in, otherwise the initial outlay will be greater) = £9.27 or £1.55 per
Serving, add about another £0.50 per serving if having mash.
Ingredients
12 Good quality
Pork Sausages (£5.00)
1 Large Onion
Sliced (if halving the recipe use one medium size onion) (£0.35)
2 Cloves of
Garlic Finely Chopped (£0.06)
2 Medium Sized
Carrots Diced (£0.20)
1 Tsp Cumin Seeds
(£0.05)
1 Tablespoon of
Tomato Puree (£0.05)
1 400g Tin of
Tomatoes (£1.23)
1 Splash of white
wine (£0.50)
6 Juniper Berries
(Not essential but do add depth of flavour) (£0.25)
1 Apple peeled and finely chopped
1 Apple peeled and finely chopped
175g Puy Lentils
(£0.93)
1 Litre Of
Chicken Stock (£0.30)
1 Small Pinch of
Chilli Flakes
Fresh Herbs such
as Thyme, Parsley and Bay Leaf, Tied together in a bundle (£0.40)
1 Tablespoon of
Olive oil
Salt and pepper
Equipment
1 Large
Flame proof Casserole Dish
1 Pestle and Mortar
Method
Pre-Heat the oven
to 160 degrees
On the hob heat
the oil in the casserole dish and then fry the sausages so that they are brown
all over, you may have to do this in batches
In a separate pan
toast the cumin seeds and the crush to a powder using a pestle and mortar
Once brown,
remove the sausages and add the onions to the Pan, Season and fry until soft.
The onions should take on the colour and flavour from the sausages
Add the garlic
fry for one min, then add the tomato puree and cook out, for 2-3 mins
Next add the
carrots, apple and cumin then gently fry for 5 mins
Turn up the heat,
add the wine and de-glaze the casserole dish
Reduce the wine,
add the lentils and fry, stirring continuously until the lentils are well
coated
Add the tomatoes,
stock, chilli flakes and juniper berries. Stir until well combined
Bring to the boil,
return the sausages, add the herb bundle, cover and place in the oven for
around 2 hours
Every 30 mins or
so stir through and check the liquid, the lentils may soak up a lot of it so
add more water if required and stir through before returning to the oven
The thickness is
up to you, I prefer it to have a thick gravy like consistency rather than the
thick porridge consistency you can get with lentils.
Serve on its own
or with mash, or bread.
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