Pork sausages with Perry lentils
Preparation and Cooking Time: 60mins
2 cups (400g) green lentils, rinsed, drained
2 tbs olive oil
8 thick pork sausages
2 onions, finely chopped
3 garlic cloves, crushed
1 Beurre Bosc pear, peeled, cored, cut into 1cm pieces
1 small bunch thyme
1 bay leaf
1 1/3 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
1 1/3 cups (330ml) Massel chicken style liquid stock
1 celery stalk, finely chopped
Sour cream, to serve (optional)
- Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
- Meanwhile, heat 1 tbs oil in a large frying pan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
- Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.
- Increase heat to medium, add the pear, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
- Add the Perry and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
- Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
- Ladle lentil mixture among serving plates and top with the sausages.
- Serve with sour cream, if desired.
Recipe adapted from taste.com.au