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Sausage and Puy Lentil Casserole

 


Sausage and Puy Lentil Casserole

Prep Time ~10 mins Cooking Time ~ 50 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ Make sure you brown the sausages well, this gives the finished dish a more appealing appearance.

Ingredients:

2x 454g packs Lincolnshire pork sausages

10oz / 275g Puy Lentils

1 x 130g pack cubetti pancetta

4 shallots finely chopped

6-8 sprigs of thyme

2 x 425g tins beef consommé with sherry

4 tablespoons crème fraiche

 

Method:

  • Fry the pancetta without oil, the fat given off will be enough for this.
  • Lift the pancetta out of the fat, drain and set aside.
  • Add the sausages to the pan and brown all over.
  • Lift these out and set aside.
  • Soften the shallots in the remaining fat in the pan for 2 - 3 minutes, add the lentils and stir them around.
  • Return the pancetta and the sausages to the pan, add the thyme and pour in the consommé
  • Bring to the boil and then turn the heat down to a gentle simmer and cook covered for 30 - 35 minutes.
  • When the casserole is ready stir in the crème fraiche and serve.