Cumberland sausages with Puy lentils

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Revision as of 11:22, 12 February 2014 by Chef (talk | contribs) (Correct attribution)

Cumberland sausages with Puy lentils
Electus
Servings:Serves 2
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty

A nice mixture of pork sausages and lentils. Great for a winter day meal.

This is my variation of a recipe from featured in Sevenoaks Magazine.

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Method

  1. Pop the lentils in a pan and just cover with cold water
  2. bring to the boil, reduce the heat and simmer for 10 minutes
  3. Heat a wok or frying pan and add the oil and black pepper
  4. Fry the shallots for 5 minutes stirring now and then
  5. Sprinkle with the muscovado sugar and sauté gently for another 5 minutes to caramelise, toss them regularly while they cook
  6. Drain the lentils and add to a clean pan together with the stock, mustard and sherry vinegar
  7. Bring to the boil, reduce the heat and simmer for 15 minutes of until the lentils are tender and the stock has reduced. Add extra stock if they dry out before they are tender
  8. While the lentils are cooking wrap each sausage in a rasher of pancetta
  9. Grill the sausages under a medium / hot grill for 10 minutes or until the sausages are properly cooked and the pancetta is crispy
  10. Mix half of the parsley into the lentils, mix well, season to taste and serve and serve

Serving suggestions

Sit the sausages on a bed of lentils, sprinkled with the remaining parsley

Variations

Try this with Toulouse sausages

Any small (fast cooking) lentils will work with this dish