SAUSAGE AND LENTILS WITH FENNEL
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
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
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
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
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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LAMB SAUSAGE WITH LENTILS & SAUT√©ED PEARS …
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4/5
Total Time 1 hr
- In a large heatproof bowl, cover the lentils with the boiling water and let stand for 30 minutes. Drain.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the diced carrots, onion and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lentils and 1 1/2 cups of water and season with salt and pepper. Cover and cook over low heat until the lentils are just tender and the liquid is absorbed, about 20 minutes. Stir in 1/2 cup of the olive oil, the cider vinegar and the roasted red peppers and season with salt and pepper. Transfer the lentil mixture to a serving platter.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the merguez sausage and cook over moderate heat, turning occasionally, until browned and cooked through, about 8 minutes. Arrange the sausages around the lentils and pour over any accumulated juices.
- Return the skillet to high heat. Add the pears and cook, turning once, until lightly browned, about 2 minutes. Transfer to the platter and serve right away.
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4.9/5 (41)
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