Spiced Lamb Sausage With Green Lentils Recipes

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SAUSAGE AND LENTILS WITH FENNEL



Sausage and Lentils with Fennel image

One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 cup green lentils, (black lentils will work as well)
extra virgin olive oil
8 ounces chicken or pork sausage, (casings removed (about 2 to 3 sausages))
1 fennel bulb large or 2 small, (thinly sliced)
1 to 2 large cloves garlic, (grated)
1 yellow onion, (finely chopped)
1 carrot, (grated)
1/2 teaspoon fennel seeds
1/2 cup broth
2 tablespoons red wine vinegar

Steps:

  • In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
  • In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
  • Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
  • Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
  • Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

Nutrition Facts : Calories 326.4 kcal, Carbohydrate 40.6 g, Protein 22.9 g, Fat 8.9 g, SaturatedFat 1.8 g, Cholesterol 40 mg, Sodium 634.8 mg, Fiber 17.5 g, Sugar 3.6 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI



Spicy Lamb Sausage With Grilled Onions and Zucchini image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

  • To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
  • To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
  • Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
  • Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

SPICY LAMB AND LENTILS



Spicy Lamb and Lentils image

Categories     Soup/Stew     Herb     Lamb     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 pound lean lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon (generous) ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth
Tomato and Red Onion Chutney

Steps:

  • Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
  • Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
  • Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

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