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This is an easy and economical dish to serve for a mid week supper. The cider adds a hint sweetness, and the lentils thicken the sauce into a savoury unctiousness
- 8 good quality sausages - I like Lincolnshire
- 1 large banana shallot, peeled and chopped
- 2 garlic cloves, peeled and finely grated
- 2 large carrots, peeled and chopped in medium size chunks
- 1 large sweet potato, peeled and chopped in medium size chunks
- 2 celery sticks, medium chopped
- 2 large field mushrooms, wiped and sliced in thick slices
- 400g tin of haricot beans, drained
- 3 tbsp red lentils, rinsed
- 500ml medium cider
- 200ml hot water
- 1 bay leaf
- 1 tsp dried oregano
- 1½ chicken stock cubes
- 1 tbsp tomato purée
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- Heat oven to 160°C fan/180°C/350°F.
- In an flame proof casserole dish sauté the shallot in a little oil until soft.
- Add the carrot, sweet potato, celery and mushrooms and sweat for about 5 minutes.
- Add the beans, lentils, bay leaf, oregano and the crumbled chicken stock cubes and mix well with the vegetables
- Finally add the cider, tomato puree, and garlic.
- Bring to a simmer, and cook in the oven for 60 minutes.
- Meanwhile, brown the sausages in a non-stick sauté pan. When they are well browned, cut them in half and set them aside.
- After 6o minutes check the casserole - the lentils should be starting to thicken the sauce and the sweet potato will also start to break up and help thicken the sauce too.
- Add the sausages and mix well. Cook for another 20 minutes.
- Check the seasoning and serve.