Sausages in cider with lentils
Serves 4
In a large heavy frying pan over medium-high heat, lightly brown 8 good-quality sausages in a little olive oil for 8–10 minutes. Remove from the pan, and set aside.
Reduce the heat to low and, in the same pan, sauté 1 chopped onion in olive oil for 5 minutes until soft. Add 2 chopped garlic cloves and a few sprigs of rosemary. Season well with sea salt and freshly ground black pepper.
Stir in 7oz (200g) dried brown or Puy lentils. Increase the heat, and add 1¼ cups hard cider. Simmer for a few minutes, then pour in 2 cups hot vegetable stock.
Return the sausages to the pan, tucking them in among the lentils, and simmer for 40 minutes, adding with hot water as needed. Season to taste, and serve.
0 comments:
Post a Comment