Sausage and Lentil Casserole with Crusty Bread

Foodedo recipe

Sausage and Lentil Casserole with Crusty Bread

80 min · 

Browned pork sausages are gently simmered with carrots, onion and green lentils in a savoury herby broth, then finished with parsley and a splash of vinegar. Serve with slices of crusty bread for a hearty, familiar dinner.

Ingredients

17 items

  • 8pork sausagesabout 450–500 g total; Cumberland or other good-quality herby sausages
  • 1 tbspolive oil
  • 1brown onionlarge, diced into about 1 cm pieces
  • 2carrotsmedium, peeled and diced into about 1 cm pieces
  • 2garlic clovesfinely chopped
  • 2 tbsptomato purée
  • 250 gdried green or brown lentilsrinsed well; do not use red lentils here
  • 1 litrechicken stockmade with stock cubes or stock pots
  • 2bay leaves
  • 1 tspdried thyme
  • 1 tbspWorcestershire sauce
  • 1 tspDijon mustard
  • 1 tbspred wine vinegar
  • 15 gflat-leaf parsleyroughly chopped
  • 200 gcrusty breadsuch as half a small loaf, sliced for serving
  • to tastefine salt
  • to tasteblack pepper
Recipe notes (3)
  1. Note: Lentils can vary by age and brand. If they are still a little firm after the stated time, add a splash more water or stock and simmer for 5–10 minutes longer.
  2. Note: Very thick sausages may need a few extra minutes to cook through fully; rely on the probe temperature rather than colour alone.
  3. Note: The cook time allows for browning, simmering and the 5-minute stand at the end.

Method

8 steps

  1. Step 1. Prepare the vegetables first: dice the onion and carrots, chop the garlic and parsley, and rinse the lentils in a sieve. Slice the bread for serving. Keep the raw sausages and their packaging separate from ready-to-eat foods, and wash your hands after handling them.

  2. Step 2. Heat the olive oil in a large casserole or deep sauté pan with a lid, about 24–28 cm wide, over a medium-high heat. Add the sausages and brown them for 6–8 minutes, turning regularly, until golden on most sides. If your pan is small, brown them in 2 batches so they colour rather than steam. Transfer to a plate; they will not be cooked through yet.

  3. Step 3. Reduce the heat to medium. Add the onion and carrots to the same pan with a small pinch of salt and cook for 8–10 minutes, stirring often, until softened and starting to catch a little colour. Stir in the garlic for 30 seconds, then add the tomato purée and cook for 1 minute, stirring, until slightly darkened.

  4. Step 4. Stir in the lentils, chicken stock, bay leaves, dried thyme, Worcestershire sauce and Dijon mustard. Return the sausages and any resting juices to the pan. The liquid should just cover everything; add a small splash of water if needed. Bring to a gentle simmer.

  5. Step 5. Cover with the lid, lower the heat and simmer gently for 25 minutes, stirring once or twice so the lentils do not catch on the bottom.

  6. Step 6. Remove the lid and simmer for a further 10–15 minutes, stirring now and then, until the lentils are tender and the broth has thickened to a light casserole consistency. Check the sausages are thoroughly cooked with a clean probe thermometer in the thickest part: they should reach 75°C for 30 seconds, or 70°C for 2 minutes. If not, simmer for a few minutes longer and test again.

  7. Step 7. Remove the bay leaves. Stir in the red wine vinegar and half the parsley. Taste the casserole and season with black pepper and more salt only if needed. Leave it to stand for 5 minutes so the broth settles slightly.

  8. Step 8. Ladle the sausage and lentil casserole into bowls, scatter over the remaining parsley and serve with the sliced crusty bread alongside.