Pork Easy

Pork sausage, green lentil and red-wine braise

Name: Pork sausage, green lentil and red-wine braise
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbs olive oil; 40g unsalted butter; 2 onions, finely chopped; 3 garlic cloves, chopped; 2 streaky bacon rashers, finely chopped; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 2 cups (500ml) red wine; 2 thyme sprigs, plus extra to garnish; 2 x 400g cans green lentils, rinsed, drained; 6 (around 600g) thick pork sausages; Mashed potato, to serve

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Pork sausage, green lentil and red-wine braise

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by Matt Preston

delicious. senior editor

Oct 08, 2015

Sausage don't always have to be boring and barbecued. Take them up a notch with thyme-infused lentils and creamy mash.

1 tbs olive oil
40g unsalted butter
2 onions, finely chopped
3 garlic cloves, chopped
2 streaky bacon rashers, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
2 cups (500ml) red wine
2 thyme sprigs, plus extra to garnish
2 x 400g cans green lentils, rinsed, drained
6 (around 600g) thick pork sausages
Mashed potato, to serve

Method

1.

In a heavy-based saucepan, heat oil and 20g butter over medium-high heat. Fry onion, garlic and bacon, stirring, for 4-6 minutes until onion is soft and bacon is crispy. Add carrot and celery and cook, stirring, for 8-10 minutes until lightly browned. Add red wine and bring to a simmer. Cook for 6-8 minutes until the liquid is reduced by half. Add the thyme and lentils. Cover with a lid and reduce heat to low. Cook gently for 30 minutes or until the lentils have absorbed most of the liquid. Remove from heat and fold through remaining 20g butter.
2.

Meanwhile, preheat a chargrill to medium-high. Cook sausages, turning, for 6-8 minutes until cooked through. Slice sausages in half on an angle and serve on a bed of mashed potato with lentils. Garnish with thyme, to serve.