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Recipe: Sausage, shallot and lentil casserole with ginger and parsley
4:54pm Monday 16th September 2013 in Leisure latest news
INGREDIENTS are always better when they are fresh and in season. Make the most of shallots this month with the sausage, shallot and lentil casserole with ginger and parsley.
Prep time: 20 minutes
Cooking time: 30 - 40 minutes
8 good quality pork and leek sausages
400g whole small shallots
30g ginger finely chopped
1 carrot finely chopped
1 sprig of fresh thyme
2-3 bay leaves
½ Bottle of Red Wine
1 litre good chicken stock
200g puy lentils
In a large casserole dish add a splash of olive oil and seal the sausages so that they are browned off all over, remove from the pan.
Wipe out the pan, add another splash of oil, then add the whole peeled shallots, finely diced ginger and carrot and cook for a minute.
Add the sprig of thyme, bay leaves and the wine, bring to the boil and reduce the liquid.
Add the stock and bring back to the boil, then add lentils and cook on top of the stove for five minutes.
Add the sausages back to the pan and place the whole pan into a hot oven at 180 degrees for 20 minutes.
Remove from oven and add chopped parsley.
If the sauce is too thin simply place back on the stove and reduce slightly until it coats the back of a spoon.
Serve with broccoli and mash and finish with a sprig of parsley.
Recipe by UKshallot.com
Nutritional information: Each serving contains 636 (32%) calories, 10g sugar (11%), 28g fat (40%), Saturates 9g (45%), Salt 2.9 (48%)
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