Sausage and Lentils with Apple and Sage
When there's a chill in the air, there's nothing better than a big steaming pot of sausage and lentils - with lots of lovely veg in there too. Every version of this I make is a little different depending on what's in the garden or the larder. The apple and sage finish is a brilliant addition from Kity Coles, who helped test many of the recipes in this book.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat a little oil or fat in a large flameproof casserole over a medium heat. Add the sausages and cook for 5-7 minutes, turning, until browned. Remove with a slotted spoon and set aside on a plate.
Step 2
Toss the fennel or caraway seeds, if using, into the pan and fry for a minute or so, then add the onions, carrots, celery, and celeriac. Cook for 10-12 minutes until the vegetables are starting to soften, stirring often and scraping up any brown bits from the sausages. Add the garlic and cook for another couple of minutes.
Step 3
Now add the paprika, lentils, rosemary, thyme, mustard and a few twists of pepper. Spoon in the tomato purée and stir well. Cut each sausage into 3 or 4 pieces and add back to the casserole. Pour on the stock, then add enough water just to cover everything. Stir well and bring to a simmer.
Step 4
Lower the heat and simmer very gently, uncovered, for 25 minutes or so, stirring occasionally, until the veg and lentils are tender. Stir in the kale or cavolo and simmer for a further 5 minutes.
Step 5
Meanwhile, prepare the apple and sage topping if you fancy it. Quarter and core the apple(s) and cut into 3cm chunks. Heat a little oil or fat in a small frying pan over a medium-high heat, then add the apple(s). Fry for 3 minutes until glazed, tossing and stirring occasionally, and seasoning with a pinch of salt and a twist of pepper halfway through. Tip into a warmed bowl.
Step 6
Add a dash more oil to the pan, toss in the sage leaves and fry for 1-2 minutes to crisp up.
Step 7
Taste the casserole for seasoning, adding more if needed. Ladle into warmed plates or bowls and top each portion with a spoonful of apples and a few crispy sage leaves, if serving.
- Ingredients
- Based on 6 servings
-
2 tbsp Oil, or fat for cooking 1x Sainsbury's Olive Oil 500ml -
2 tsp Fennel, or caraway seeds 1x Sainsbury's Fennel Seed 34g -
2 large Carrots, scrubbed or peeled and roughly chopped 2x Sainsbury’s Carrots Loose -
3 Sticks Celery Sticks, chopped 1x Sainsbury's Celery -
2 large Onions, chopped 2x Sainsbury's Onions Loose -
4 Garlic Cloves, finely sliced 1x Sainsbury's Garlic -
2 tsp Sweet Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
200g Green Or Brown Lentils, Puy or brown lentils 1x Sainsbury's Dried Green Lentils 500g -
2 sprigs Rosemary, leaves picked and finely chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
3 sprigs Thyme 1x Sainsbury's Bunched Thyme 20g -
2 tbsp English Mustard 1x Colman's Original English Mustard 100g -
200g Celeriac, peeled and cut into 2cm chunks 1x Sainsbury’s British Celeriac -
1 heaped tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
800ml Vegetable Or Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
100g Kale, or Cavolo Nero, coarse stalks removed, roughly chopped 1x Sainsbury's Cavolo Nero, Black Kale 200g -
2 medium Eating Apples 2x Sainsbury's Braeburn Apple Single -
15 Sage Leaves 1x Sainsbury's Fresh Packed Sage 20g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
6 Sausages 1x Sainsbury's British Pork Cumberland Sausages, Taste the Difference x6 400g