Sausage and puy lentils
An easy one-pot sausage and lentil casserole, with apple cider and puy lentils, it is a simple, rustic casserole dish that is pure hygge on a winter night.
Prep Time10 mins
Cook Time40 mins
- 4-6 Good quality pork sausages. Such as cumberland sausages
- 1 Chopped carrots
- 1 small brown onion finely chopped
- 1 clove of garlic finely chopped
- 1 cup of Puy Lentils
- 1.5 cups chicken stock
- 2 cups apple cider
- 1 bay leaf
- 125 g bacon lardons
- 1 Tbs chopped parsley
- 1 Tbs chopped thyme
- Salt and pepper
Cook the sausages in a deep frying pan, until nice and golden and cooked throughout. Remove from the pan, and wipe out.
Fry the bacon, until crispy. Using a slotted spoon, take the bacon out. Drain the grease, but leave about 1TB in the pan.
Heat the pan again and add the garlic, onion and carrots. Fry for about 5min, then add the bay and lentils. Stir to coat, then add the cider. Let it boil, and add the stock. Lid on, and let it cook for 20min.
After 20min, add the sausages and herbs to the pot. Lid back on and cook for 5 more minutes. The lentils should be cooked, but have a little bite to them. Season with salt and pepper and remove the bay. Plate the lentils with sausages placed on top. Drizzle a bit of the leftover juices on top, and serve hot.