Pork Sausages with Lentils

Posted by Darby on September 10, 2009 under Barbera, Main |

This recipe is for thick pork sausages is best cooked in an enameled cast iron pot. You could use Toulouse sausages but most thick pork sausges are suitable. If you don’t have time to soak the lentils you could used canned red or brown lentils.

Ingredients for 4

• 8 thick pork sausages
• 2 cups red lentils (soaked overnight)
• 1 onion
• 2 cloves garlic
• 1 carrot
• 150 ml red wine (Barbera would be ideal)
• round pepper
• Oil for sauteing
• 1 bay leaf
• parsley for garnish

Method

• Simmer the lentils in water with the bay leaf for 30 minutes. In a separate pot simmer the sausages in enough water to cover for 10 minutes.
• Meanwhile saute the onion, diced carrot and garlic in some of the oil in the casserole.
• Add the drained sausages and brown over medium heat, stirring to stop them from sticking.
• Deglaze the casserole with the red wine, then add the drained lentils.
• Cover and cook in a slow oven  (150C) for 40 minutes, you may need to add a cup of water during cooking.

Wine Suggestion

This dish is suitable for serving with a medium bodied red wine. Barbera has some savory flavours which will marry well with this dish.