Braised sausages with potatoes & puy lentils is one of my favourite comfort dishes, especially for dark dreary, wet evenings. Lentils, for me, are wonderful anyway, bursting with flavour and so savoury. When you combine them with a good stock, potatoes, onion, good pork sausages and accompany the dish with a full bodied glass of red wine, there’s no better counter to a March evening like we had last night.
I rarely measure anything for this dish, I normally do it by eye, but I thought that it was about time that I started participating in the food blogosphere so I’ve weighed everything and am entering this in Cooksister’s Waiter, there’s something in my… pulses!.
400g good pork sausages
1 large onion
200g small potatoes like charlotte, washed and quartered
100g puy lentils
1l good chicken stock
Cut the onion into halves and slice thinly.
Sauté in some olive oil in a large frying pan (skillet) until golden, about 5 minutes.
Add the sausages to the onions and brown on all sides.
Add the stock, potatoes and lentils and braise for 20 minutes, by then the sausages will be cooked and will have a lovely texture from braising in the stock. The potatoes will have absorbed the flavours and you should have a nice thick gravy.
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017