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Sausage and lentil casserole
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With plenty of deliciously comforting flavours in one pot, Geoffrey Smeddle's hearty sausage and lentil casserole recipe is a delicious way to stave off the winter's chill. Lentil's add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth. This simple recipe was developed by Geoffrey as part of a campaign with the Sunday Herald.
First published in 2015
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Ingredients
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Imperial
- 8 pork sausages
- 2 garlic cloves, peeled and chopped
- 2 onions, finely chopped
- 1 fennel bulb, chopped
- 180g of bacon, cut into strips
- 1 celery stick, chopped
- 1 large carrot, chopped
- 1 tsp thyme leaves, chopped
- 450ml of chicken stock
- 1 tsp balsamic vinegar
- 1 tsp redcurrant jelly
- 200g of lentils, dried
- 2 tbsp of half fat crème fraîche
- 1 tbsp of wholegrain mustard
- 4 tbsp of olive oil
- 1 pinch of salt
SAVE RECIPE
Method
1
Place a frying pan over a medium heat and add 2 tablespoons of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside
- 2 tbsp of olive oil
- 8 pork sausages
2
Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt
- 2 tbsp of olive oil
- 2 garlic cloves, peeled and chopped
- 2 onions, finely chopped
- 1 pinch of salt
3
Fry until the onions are soft but not coloured, approximately 3-4 minutes
4
Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages
- 180g of bacon, cut into strips
- 1 celery stick, chopped
- 1 large carrot, chopped
- 1 tsp thyme leaves, chopped
- 1 fennel bulb, chopped
5
Add the chicken stock and bring to a gentle simmer
- 450ml of chicken stock
6
Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils
- 1 tsp balsamic vinegar
- 1 tsp redcurrant jelly
- 200g of lentils, dried
7
Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water
8
Just before serving, mix together the mustard and crème fraîche in a bowl
- 2 tbsp of half fat crème fraîche
- 1 tbsp of wholegrain mustard
9
Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraîche
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