Cumberland sausage
with red wine, rosemary and lentils
Adapted from: http://www.bbc.co.uk/food/recipes/cumberlandsausagewit_70520
In brief, damn tasty. Eat more of this, especially in the autumn!
Ingredients
225g/8oz Italian Umbrian lentils or Puy lentils
|
small handful of small sage leaves
|
1 x 750g/1½lb Cumberland sausage
|
1 red chilli, seeded and chopped
|
3 tbsp olive oil
|
6 pieces sun-dried tomatoes in oil, drained and cut across into thin
strips
|
300ml/10fl oz red wine
|
300ml/10 fl oz beef broth
|
2 garlic cloves, finely chopped
|
2 tbsp chopped flat leaf parsley
|
2 shallots, finely chopped
|
salt
|
leaves from 2 sprigs of rosemary
|
freshly ground black pepper
|
1. Drop
the lentils into a pan of boiling salted water and cook for about 15 minutes
until tender, but still with a little bit of bite left in them. They will be
cooked a little more later on. Drain and set aside.
2. Pass
two large metal skewers diagonally through the sausage to keep it in place
during cooking.
3. Brush
the base of a large, deep frying pan with 1 tbsp of the oil and place it over a
medium heat. When hot, add the sausage and fry it for 8-10 minutes, turning it
over half way through, until nicely browned on both sides and cooked through.
4. Transfer
to a baking tray, cover loosely with foil and keep hot in a low oven.
5. Pour
the excess oil out of the pan, return the pan to the heat and add the red wine.
Increase
the heat and allow it to boil vigorously until it has reduced to about 3 tbsp.
Pour the reduction into a bowl and set aside.
6. Add
the remaining oil to the pan and add the garlic, shallots, rosemary, sage and
chilli. Fry over a medium-high heat until the shallots are soft and lightly
browned.
7. Add
the sun-dried tomatoes, lentils, red wine reduction, beef broth and some salt
and pepper and leave to simmer gently until the liquid has reduced slightly and
the lentils are tender.
8. Stir
the chopped parsley into the lentils and spoon them into a warmed shallow
serving dish.
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