by Joan Ransley
Lentils With Homemade Pork, Wine & Rosemary Sausage
Everyone loves a sausage but most ready-made sausages contain wheat and other cereals. Make them yourself and you can leave out the cereals and keep the fat content down.
Serves: 4
Ingredients:
- 500g minced pork
- 2 tbsp dry white wine
- 1 tsp fennel seeds
- 1 tsp chopped rosemary
- salt and black pepper
- 3 tbsp olive oil
- 1 carrot, finely diced
- 150g potato, finely diced
- 100g celeriac, finely diced
- 10 cherry tomatoes
- 240g canned green lentils, drained
Method:
- Mix together the pork, wine, fennel seeds, rosemary and season well with salt and pepper.
- Divide the mixture into 8 and roll each into a sausage shape 8cm long and 3cm in diameter. Wrap tightly in a piece of foil and twist the ends as you would a sweet.
- Bring a large pan of water to the boil. Poach the sausages in the boiling water for 3 minutes. Leave to cool and remove the foil. The poaching ensures the sausages hold together.
- Pour 2 tablespoons of oil into a frying pan and cook the sausages until golden on all sides.
- Place 1 tablespoon of oil in a pan and sweat the carrots, potatoes and celeriac. Add a little water to the pan, add the cherry tomatoes, cover with a lid and continue to cook for five minutes or until the vegetables are soft.
- Add the lentils and lay the sausages on top. Simmer gently on the hob for another 5 minutes making sure everything is piping hot.
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