Serves 4
Preparation time fifteen minutes
Cooking half an hour
Dietary Breakdown
Sausage and Lentil Casserole 576kcals and 10.9g of fat per serving
Ingredients
- 1 tablespoon essential olive oil
- 8 venison sausages
- 4 slices of smoked bacon, loin meat only
- 8 medium shallots, peeled and decline in half
- 2 carrots, reduce chunks
- 8 cloves garlic clove, peeled and left whole
- a pinch of dried chilli flakes
- a sprig of rosemary oil
- a couple of sprigs of thyme
- 1teaspoon tomato puree
- 200g Puy or eco-friendly lentils
- 10 juniper berries
- 300ml port
- 1 pint fresh chicken stock
- 1 teaspoon redcurrant jelly
- ½ a little couple of fresh parsley, roughly chopped
Method
Heat the oil inside a large casserole pan. Toss the sausages in and brown all of them over. Remove in the pan adding within the bacon. Fry the bacon for just a few minutes, then toss in the shallots and garlic clove. Fry for around a few minutes or before the bacon is golden and achieving crisp and also the shallots, carrots and garlic clove cloves possess some colour. During the last minute of cooking include the chilli flakes, herbs and juniper berries. Add some tomato puree and prepare for any further minute.
Pour within the lentils to allow them to infuse in any flavours, then cover using the Port and stock. Provide the boil, then turn lower to some simmer. Add some sausages to the pan over and done with a cover and allow it to simmer away for half an hour or before the lentils have drunk up the majority of the stock and also have created a wealthy sauce. Stir within the redcurrant jelly and serve sprinkled with parsley.
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