Wednesday, April 12, 2006
Garlic Sausages with Beluga Lentils
The gods must really hate me... my knees are really starting to hurt from cycling in the cold and damp every day and spring is still nowhere to be seen. I'm really getting frustrated. And need another winter warmer for dinner. How about tasting those "Beluga" lentils from Munich? Lentil stew with sausage is definitely a good idea.110 g Beluga lentils (any dark lentils, such asPuy or green lentils, will do here)
3 large garlic sausages
2 tbsp olive oil
150 ml red wine
2 garlic cloves, finely chopped
½ onion, finely chopped
1 sprig of rosemary, chopped
1 spring of thyme, chopped
a few sage leaves, chopped
a pinch of chilli powder
150 ml chicken or vegetable stock
salt and pepper to taste
buttered Brussel tops and boiled potatoes to serve
Drop the lentils into a pan of boiling salted water and cook for about 10 minutes until tender, but still with a little bit of bite left in them. They will be cooked a little more later on. Drain and set aside.
Bring the red wine to a boil in a small saucepan over medium heat. Allow it to boil vigorously until it has reduced to about 3 tbsp. Pour the reduction into a bowl and set aside.
Preheat the oven to 100 degrees Celsius. Heat 1 tbsp of the oil in a large, deep frying pan over medium heat. Add the sausage and fry it for 8 to 10 minutes, turning it over half way through, until nicely browned on both sides and cooked through. Transfer to a baking tray, cover loosely with foil and keep hot in the oven.
Add the remaining oil to the pan, return to the heat and add the garlic, onion, rosemary, thyme, sage and chilli. Fry over a medium-high heat until the onion is soft and lightly browned. Add the lentils, red wine reduction, stock and some salt and pepper and leave to simmer gently until the liquid has reduced slightly and the lentils are tender.
Spoon the lentils onto a warmed plate, add some Brussel tops and put the sausages on top. Serve with the boiled potatoes on the side.
Christine at 11:02 pm
