Braised Sausages With Puy Lentils
This hearty Sausage and Lentil Traybake is a delightful combination of juicy pork sausages, earthy Puy lentils, and flavorful pancetta. The dish is elevated with a touch of red wine and aromatic garlic, creating a delicious one-pan meal that's sure to satisfy your cravings for a comforting dinner.
— Constant Cookbook
Ingredients
- 8 fat pork sausages
- 1 large onion , chopped
- 70g pack of cubetti di pancetta (or use 4 rashers streaky bacon, chopped)
- 200g Puy lentils
- 1 glass red wine
- 400ml chicken stock
- oil
Instructions
- Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
- Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.
Yield
Serves 4
Nutrition
- Calories: 724 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 17 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 3 milligram of sodium
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