Sausage and Lentil Casserole recipe
Put a spin on the classic banger and mash dinner and serve your sausages with this creamy, flavoursome lentil casserole instead. The flavours of onion, carrot and celery combine to create a delicious flavour base for the casserole, making this a fantastically hearty dish.
Ingredients:
- 8 butcher's pork sausages
- 410g can green lentils
- 4 tbsp. double cream
- 200ml hot vegetable stock
- 2 rashers bacon
- 1 tsp. dried mixed herbs
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 1 stick of celery
Method of Preparation:
Finely chop the carrots, onion and celery so that they are all of equal size and chop the bacon.
Cook the sausages under a hot grill for 15-20 minutes until cooked through. Meanwhile, get on with cooking the vegetables.
Heat the oil in a frying pan and fry the bacon for two minutes. Add the vegetables and cook for another eight minutes.
Pour in the stock and simmer for eight minutes or until the carrots are tender.
Drain the lentils and stir into the mixture, heat for a few minutes, then remove from the heat and stir in the double cream. Spoon over the sausages to serve.
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Reviews and Comments:
Made two versions of this meal - one using Quorn frozen bacon and vegetarian sausages, and one with pork bacon and pork sausages - both were a brilliant success - very tasty indeed and will definitely be making again. The ingredients list calls for dried herbs but the recipe doesn't mention them, so I chucked them in at the stage before adding the stock so that everything got a good coating. Highly recommended.
-option, take out the cream, add a bay-leaf and tomato paste early on in the recipe. 10/10
| Conversions | |
|---|---|
| 410g | about 14 oz (14.46193 oz based on 0.035273 ounces in a gram) |
| 200ml | about ¾ cup (0.8453 cups based on 236.59 mililitres in a US cup) |