I used half a tin of puy lentils to make my Roasted Carrot Salad last week and I was scrabbling around for ideas of what to do with the other half of the tin. I had some Pork and Black Pudding Sausages hiding the freezer and I came up with a braised sausage and lentil dish, something comforting and warming for this time of year. It's really easy to make and definitely provided that warmth I was seeking.
On a slightly separate but still sausage related note, those Black Boar and Wild garlic Sausages I had last week were absolutely delicious! A different flavour from pork and the wild garlic really came through. They came from The Parsons Nose, who have a stall on Walthamstow Farmers Market.
Braised Sausages with Puy Lentils
2 pork sausages
1/2 onion, chopped
1 small carrot, chopped
1 small stick celery, chopped
1/2 400g can Puy lentils
splash white wine
300ml chicken stock
2 leaves spring greens, sliced
Heat a wide pan with a lid or a casserole dish and add a little oil. Brown the sausages all over. Remove, then add the onion, carrots and celery and cook until onions are softened. Add the lentils and stir. Add the wine and reduce a little, then add the stock, season and add back the sausages.
Put on a lid and simmer gently for 20-25 minutes until lentils and sausages are cooked through, add the spring greens for the last 3-5 mins of cooking until they are wilted. Add a splash of water if needed or remove the lid for the last 5 minutes if there's too much liquid.