Pork Sausages with Lentils (6-8 servings)

10-12 Eskort Gold Medal Pork Sausages
60 ml Olive Oil (Not Extra Virgin)
1 Onion (Finely Chopped)
500 g Brown Lentils
1 Fat Clove of Garlic (Squashed with the Side of a Knife, and Skin Removed)
100 ml Red Wine
50 ml Water
Sprinkling of Salt
Heat 2 to 3 tablespoons of the oil in a good sized saucepan. Add the chopped onion. Cook over a low to medium heat till soft. Add the lentils, stir well then cover generously with cold water. Bring to the boil, then cover and simmer gently for 30 minutes or until cooked and most of the liquid is absorbed. Heat the remaining oil in a heavy based frying pan and add the bruised garlic. Cook for a few minutes, add the Eskort Gold Medal Pork Sausages and brown. When the Eskort Gold Medal Pork Sausages are browned, pour in the wine and water. Allow to bubble up. Cover the pan and cook for about 15 minutes, stirring occasionally. Remove Eskort Gold Medal Pork Sausages and slice. Add seasoning and a little more water if necessary. Serve with herb sprigs.

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