Sausages with Lentils and Savoy Cabbage

Sausages with Lentils and Savoy Cabbage

sausageLentilCabbage

This recipe called for chicken legs. I didn’t have any. But I did have a big package of organic Sussex sausages from the Farmers’ Market. And I was supposed to rustle up a tablespoon of chicken fat. I didn’t have any. So I chopped up some frozen bacon, let it thaw, and then fried that off for extra flavour and a bit of fat. Well, it’s winter; you need a bit of fat from time to time. And then the recipe wanted Puy lentils, uncooked. I didn’t have any. But I did have a tin of green lentils, so I used those. I did buy a savoy cabbage, as it’s pretty difficult to substitute savoy cabbage for anything other than savoy cabbage. By the way, use an oven-safe pan, as this whole thing finishes off cooking in the oven. When it’s in the oven, check after 20-minutes to be sure the pan hasn’t gone dry.This is a wonderfully warming and filling all-in-one dish that takes the pain out of cold winters.

Pork Sausages with Lentils and Savoy Cabbage  (serves 2)

Ingredients:

a small packet of bacon, diced into small pieces
1T olive oil
4-6 organic pork sausages
1 large onion, chopped
1 tin green lentils (or 150g uncooked puy lentils)
50ml red wine vinegar
250-300ml hot chicken stock from a cube
1/2 savoy cabbage, cut into 6 wedges, cored
a generous pinch of course pepper

Dressing:
1T olive oil and 1T Dijon mustard, mix and thin with water if needed.

Method:

Preheat the oven to 200c. Fry the bacon, and when crispy, set aside on a plate, Keep the fat in the frying pan, and brown the sausages. Set them aside. Now fry off the onion until soft but not brown (10-minutes on low). Increase the heat to medium, add the lentils and the vinegar, stir well, until most of the vinegar has evaporated. Now add just enough chicken stock (about 250ml) to cover the lentils. Set the sausages on top of the lentils, set the cabbage wedges on between the sausages, and bake in the oven for 30-minutes until the sausages are completely cooked and the cabbage is tender. Transfer the cabbage and sausages to plates, and stir the dressing through the lentils. If it’s too thick, add 1T hot water and mix well. Taste for salt, although it shouldn’t be needed as the bacon is salty.

The original recipe is from the Waitrose Magazine, by Myles Williamson.

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