French home cooking classics: petit salé
This is my sausage and lentil casserole recipe. Inspired by a french classic, it uses slow cooked puy lentils with mirepoix vegetables and sausages. A quick and easy dinner, lovely on a cold winter night.
Ingredients (serves 2):
Sausage and lentil casserole recipe ingredients:
4 free range sausages
1 shallot
1 leek
1/2 carrot
4 garlic cloves
1 Tbsp apple cider vinegar
1 stock cube
2 sprigs thyme
1 tin of lentils
2 tsp wholegrain mustard
Sausage and lentil casserole method:
Wash the carrot and leek, then halve and peel the shallot.
Slice the leek thinly and dice up the carrot and shallot as small as possible.
Peel and crush the garlic cloves.
Prick the sausages all over with a fork.
Heat up a deep frying pan or casserole dish on medium heat. Once hot, add the sausages and leave to brown on all sides then remove onto a plate.
Add 1 Tbs oil with the carrots, leek and shallot into the pan along with a generous amount of salt. Reduce the heat to low and cover. Leave to sweat for 10 minutes, stirring occasionally.
Remove the lid and add the crushed garlic cloves. Stir it in for 30 seconds before deglazing the pan with the apple cider vinegar. Add the tin of lentils with their water, an extra tin full of water, the stock cube and sprigs of thyme, then bring up to the boil.
Reduce the lentils down to a simmer, add the sausages back in and cook for 20 minutes with the lid on.
Serve with a dollop of wholegrain mustard and enjoy. Bon appétit!
Cooking vocabulary:
The small diced shallot carrot and leek is called a mirepoix in french. Traditionally it would be celery instead of leek but I have swapped it while not in season.
Deglazing the pan means pouring in a cold liquid, usually alcohol or stock, into a hot pan to help lift off the bits of meat or veg that have caramelised and stuck to the pan.
Recipe Video:
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