Lincolnshire Sausages with Lentils
Impress your friends and family with this Lincolnshire sausages with lentils recipe. This hearty British dish is easy to make, and will satisfy your hunger.
- 1 lb Lincolnshire sausages
- 12 oz green lentils
- 4 rashers smoked streaky bacon
- 4 medium onions
- 1 large clove garlic
- 1 tablespoon virgin olive oil
- 2 bay leaves
- 2 pints light vegetable stock
- Salt and freshly ground black pepper
- Put the lentils in a large bowl, cover with cold water and leave to soak for at least 3 hours.
- Cut the rinds off the bacon and put them in a flameproof casserole over a high heat until some of the fat has melted. Keeping this fat in the casserole, discard the rinds.
- Chop up the bacon and quickly fry it in the fat for 5 minutes.
- Peel and quarter the onions and crush the garlic. Reduce the heat, add the oil, onions and garlic, and cook gently for a further 5 minutes. Stir in the lentils and bay leaves and toss them lightly in the oil. Then pour over the stock and bring to the boil. Cover the casserole with a lid and put into the oven for 1 hour.
- Lightly brown the sausages in a nonstick frying pan (this is not to cook them, but just to make them look more appetising). Stir the casserole contents well, then bury the sausages in the dish.
- Cover the dish again and replace in the oven for a further 30 minutes. Check after 15 minutes and, if the dish is becoming too dry, add an additional 1/4 pint (150 ml) of stock or water. Taste, and season before serving.
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories: 825 kcal
Carbohydrates: 65 g
Protein: 43 g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 96 mg
Sodium: 1823 mg
Potassium: 1301 mg
Fiber: 28 g
Sugar: 8 g
Vitamin A: 636 IU
Vitamin C: 13 mg
Calcium: 86 mg
Iron: 8 mg