Thursday, 4 March 2010

Braised Sausages With Puy Lentils and January King Cabbage

This week sees a continuation of the super tight-wad budget for the Martin family, yay fun! :-|

This a super tasty dish full of robust textures and flavour. It's packed with healthy protein, vitamins and minerals and will convert even the most staunch lentil hater.
For this lot you're looking at about £1/$1.50 per person with a healthy appetite.

Braised Sausages with Puy Lentils and January King Cabbage
Serves 4, takes 40 minutes
8 good quality pork sausages*
250g Puy style green lentils
500ml/pint free range chicken stock
2 large carrot, diced small
1 stalk celery, diced
1 large onion, diced
2 cloves garlic, minced
2 bay leaves
1 tsp salt-or to taste
large handful curly leaf parsley, chopped coarsely
3-4 sprigs tarragon, leaves picked
1 tbsp olive oil
1 Medium sized head January king or savoy cabbage, sliced
1 more clove garlic, minced
2 tbsp butter
3 tbsp red wine vinegar
1/2 tsp salt
lots of fresh black pepper

In a large saucepan, heat the olive oil and cook the sausages for a couple of minutes to brown them well on all sides. Remove the sausages to a plate sautee the mirepoix in the pan for a few minutes until the veggies start to go translucent and tender. Add the bay leaf, garlic and salt and cook for a couple more minutes before adding the lentils, the chicken stock and returning the sausages to the pan. Bring the lot to a low simmer and cook uncovered for 25-30 minutes until the liquid has been absorbed into the lentils and they are tender. Stir the parsley and tarragon a couple of minutes before you've finished cooking.
Meanwhile, get the cabbage going by melting the butter in a large sautee pan until it's foaming, then add the garlic and sautee it for a few seconds before adding the cabbage. Stir the cabbage well into the garlicky butter and cook for a few minutes until beginning to soften. Stir in the red wine vinegar and pour over half a cup of water, then cover and lower the heat to low. Allow to cook covered for 15-20 minutes until soft throughout and all the liquid has evapourated.

Serve the sausages on top of a few spoonfuls of the lentils with a big scoop of the cabbage on the side.

Also gorgeous with a squeeze of lemon juice.

Cook's Note: *Look for pork sausages with at least 80% pork meat. Toulouse or Cumberland sausages are perfect.

Puy Lentils on FoodistaPuy Lentils
Sausage on FoodistaSausage

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