Sausages and Lentils

Posted By Kerri


Tonight’s objective was to use lentils. I found lots of different lentilly recipes: fishy ones, lamby ones but Stephen, being Stephen, decided the only one to go with was the sausagey one. So that’s what we did, and it’s a good job I let him get his own way sometimes because it was a triumph.

Puy lentils, cooked with some bite. Sausages fried off then removed from the pan; shallots, garlic, sage, rosemary and chilli fried then combined with a red wine reduction, stock and the previously cooked lentils. All heated through with some fresh parsley and served with sausages on top and French bread on the side.


Mar 7th, 2007

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