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Sausage Casserole

This recipe uses lentils, but you can easily replace the lentils with beans. (Use a tin of kidney beans if you don’t have fresh beans, but cook only for a few minutes and don’t add water; only wine)

Ingredients  (For 4 persons)

Sausages 8 medium sized or 2 large ones, preferably pork or veal (for lamb sausages, it is better to use the beans recipe)

Lentils 1 cup (soaked the day before) 

Onion 1

Carrot 1

Leek ½ (cleaned properly)

Tomatoes 2 mashed

Garlic 6 cloves

White wine 1 cup

Oil 2 tbsp

Parsley ½ cup chopped

Bay leaves 2

Method

Peel and dice the onions, carrots and leeks.  Poach the sausages in salty water for about 30 minutes.   Heat the oil in a saucepan and add the diced vegetables, tomatoes, herbs and spices, (but not the parsley).  Keep stirring for a couple of minutes on a high heat, add the wine and then bring it to the boil.  Add the lentils and about 3 cups of water or stock.  Simmer for about 30 minutes or until the lentils are cooked and all the liquid has disappeared.  To serve, put the vegetable mixture on a plate and place the sausages on top.  Sprinkle with the chopped parsley.  (You may like to slice the sausages first to arrange them on the plate)

More Ingredients

Thyme

Cracked Pepper 1 tsp

Salt