Sausages Braised With Lentils Recipes

BRAISED LENTILS WITH GARLIC SAUSAGE

Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED SAUSAGES WITH BRAISED LENTILS

Roasted Sausages With Braised Lentils image

The juices from the sausage give the lentils a lot of extra flavor. You can also add a splash of red wine with the stock for more flavor. I made this with black beans instead of lentils because it's what I had, and I also threw in some zucchini and squash. This is heavenly. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

olive oil or canola oil
4 -6 large lamb sausages or 4 -6 large Italian sausage
1 red onions or 1 yellow onion
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, crushed
1 cup dry green lentils
3 cups beef stock or 3 cups vegetable stock

Steps:

Preheat the oven to 350.
Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don't worry about cooking them through), setting aside on a plate once browned.
Add a little more oil to the skillet and saute the onion, carrot, and celery for 3 to 4 minutes, until softened.
Add the lentils and the stock and bring to a simmer.
Nestle the sausages back into the lentils and slide the skillet into the oven, then cook for 40 to 45 minutes, until the sausages are cooked through and the lentils are soft.

Nutrition Facts : Calories 170.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 3.6, Sodium 186.8, Carbohydrate 26.7, Fiber 10.5, Sugar 3.9, Protein 11.7

SAUSAGES BRAISED WITH LENTILS

Sausages Braised With Lentils image

A warming winter dish - lovely with mashed potato and a green vegetable. Puy lentils can be substituted for the black beluga lentils, but will need to cook for a little longer. The recipe also works well with pork or venison sausages.

Provided by Hawthorne

Categories Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 lamb sausages
1 tablespoon olive oil
1 medium onion
1 stalk celery
2 medium carrots
2 garlic cloves
200 g black lentils
200 ml red wine
400 ml chicken stock
150 g mushrooms
1 stalk rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon red currant jelly

Steps:

Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
Cover and simmer for 30 minutes until the lentils are fully cooked.
Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
Stir in the redcurrant jelly, and season to taste.

Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 3, Sodium 473.9, Carbohydrate 46.1, Fiber 17.1, Sugar 8.8, Protein 17

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