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.