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This is a lovely warming winter dish - great served with mashed potatoes and a green vegetable. I did mean to take photos, but we ate it all before I got a chance!
Ingredients
Makes 4 servings
- 1 lb good pork sausages
- 2 tsp olive oil
- 2 medium carrots, diced
- 2 large shallots, diced
- 1 knob butter
- 150 g small lentils (I use Pardina - Puy will also work well)
- 800 ml chicken stock
- 1 clove garlic, crushed
- 3 sprigs thyme
- 1 tbsp cumberland sauce
Preparation
Heat a large saute pan. Add the oil, then the sausages. Brown the sausages on all sides, then remove them to a dish.
Add the carrot, shallot and butter to the pan, reduce the heat to medium, and saute until well softened. Add the thyme and lentils, mix, then add the stock and garlic. Put the sausages back in the pan, cover, and simmer for 30 minutes.
Remove the lid, add the cumberland sauce and stir to melt. Turn the heat up and cook until the liquid is reduced to make a sauce with the lentils. Season to taste, and serve with mashed potatoes and a green vegetable.
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