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Toulouse sausage with braised lentils

PT1H30M

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Ingredients

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Sausages

Melted onions

Braised lentils

To finish the lentils

Buttered cabbage

Garnish

  • 1 tbsp of chives, finely chopped
  • fleur de sel
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Method

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1
Preheat the oven to 200°C/gas mark 6, for cooking the sausages later
2
Start by making the melted onions. Melt the butter in a heavy-based saucepan over a medium heat. Once melted, gently sweat the onions for up to 1 hour until completely soft, sweet and tender. If time permits, cook for a additional 3 hours for a very sweet flavour
3
Meanwhile, soak the lentils in cold water for 30 minutes. Strain and cover with fresh cold water, then bring to the boil and drain again. Add the carrot, leek, thyme, bay, shallot, garlic and pancetta, cover with cold water and slowly bring to a simmer
4
The lentils will be ready within 5-10 minutes, so be sure to check frequently to make sure they do not overcook. 5 minutes before lentils are ready, add the salt and simmer until tender
5
Drain the lentils through a colander, reserving the cooking liquor and bacon but throwing away the vegetables. Allow the lentils to cool on a tray and dice the bacon
6
Drain any excess butter from the onions then season to taste and add the thyme
7
Fry off the bacon in the butter then add the minced garlic, followed by the cooked lentils, diced carrot, celery, onion, leek and cucumber
8
Continue frying until all of the liquid has evaporated. Add 200ml of either red wine jus or the reserved lentil cooking liquor. Add the ham hock (if using) and again reduce until almost dry, tasting the lentils to ensure they are still nice and moist. Stir in the Dijon, herbs and seasoning to taste
9
For the cabbage, heat the butter in a large heavy-based saucepan over a medium heat. Once melted and foaming, add the cabbage and cook slowly until tender and with no colour, approximately 4-5 minutes. Season to taste and keep hot
10
Fry the sausages in a hot pan with a small dash of vegetable oil until nicely browned all over. Transfer to the oven for 6-8 minutes until cooked through
11
To serve, warm the melted onions in a little of the lentil cooking liquor. Spoon the lentils onto the middle of the plate and top with cabbage and sausage. Finish the dish with melted onions, chives and fleur de sel. Serve immediately
  • 1 tbsp of chives, finely chopped
  • fleur de sel
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Toulouse sausage with braised lentils

 
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